Makes one pie, serves 8-12
2 large or 4 small Meyer lemons, rinsed and dried
2 cups sugar
¼ teaspoon salt
1 ½ sticks (6 ounces) cold, unsalted butter, cut into ½-inch pieces
½ cup sugar
¼ teaspoon salt
¼ teaspoon dried lavender flowers (optional)
2 cups (10 ounces) all-purpose flour
4 large eggs, lightly beaten
4 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1. Finely grate zest of lemons into a medium bowl. Then, slice lemons as thinly as possible, removing seeds, and add to the bowl. Toss slices with 2 cups sugar and salt. Cover the bowl with plastic wrap and leave out at room temperature for 24 hours, stirring occasionally.
2. Place butter, sugar, salt, lavender, and flour in the bowl of a food processor. Process until mixture is in crumbs and starts to hold together.
3. Heat oven to 400°F. Press dough evenly into the bottom and up the sides of a pie plate, making sure there are no holes. Bake until golden brown, 15-20 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
4. Mix together the lemon-sugar-salt mixture with the eggs, butter, and flour until well combined. Pour mixture into the prepared pie crust. Place in the oven and bake for 25 minutes. Then, reduce temperature to 350°F and bake for another 20-25 minutes or until pie is set in the middle. (If the edges begin to get too brown, wrap a piece of aluminum foil around the outside.)
5. Remove pie from the oven and let cool to room temperature. The pie may be served warm or put in the refrigerator and later serve chilled.