2½ cups all-purpose flour
1/2 tsp. sea salt
1 tsp. sugar
1 Tbs. lemon zest, grated
2 sticks unsalted butter, cut into small cubes
1/3-1/2 cup ice water
1 cup fresh lemon juice
2/3 cup sugar
5 egg yolks
7 Tbs. unsalted butter, cut into small cubes
1 Tbs. lemon rind, grated
2 Tbs. lavender flowers
2½ cups fresh blueberries
1/4 cup Sucanat
2 Tbs. fresh lemon or lime juice
Combine flour, salt, and sugar in a food processor for a few seconds. Add lemon zest(lime can be substituted) and butter. Blend until butter is the size of peas. Add water one tablespoon at a time, and blend quickly to hold dough together. (Amount of water needed varies with humidity). Do not knead. Flatten into a one-inch thick disk. Wrap in
plastic fi lm and chill for at least two hours. Preheat oven to 375°F. On fl oured work surface, roll out dough into a quarter-inch thick disk, and place in lightly greased fluted pie.
Preheat oven to 375°F. In a bowl, mix lemon juice (lime juice can be substituted), sugar, eggs, and yolks. Place over a hot water bath, and whisk mixture until it thickens and reads 170°F on a candy thermometer. Remove from
heat, whisk in butter, rind, and lavender. Place in prebaked pie shell and bake for 10 minutes. Let cool and serve with blueberry coulis.
In a pan, combine ingredients and bring to a boil. Reduce heat and simmer until slightly reduced. Process in blender and strain through a fine sieve. Refrigerate and serve cold.