My family and I went to a BBQ at my dad’s house for his 58th birthday recently. My dad is one of those people who is nearly impossible to buy a gift for-except maybe a few shirts for work. One thing he most always requests from me is my lemon meringue pie.
If you’ve never had homemade Lemon Meringue Pie, what makes it special is the tart fresh lemons squeezed into every bite.
But what makes this particular pie special is the nutty, crunchy poppy seed crust. It’s unique and adds a depth of freshness to the pie. Now typically I just use a basic pie crust, but this time around I added those poppy seeds and a good dousing of fresh lemon zest-and now I’m not looking back.
So this is what you’ll need…
1 cup all-purpose flour
7 Tb salted butter
3 Tb cold water
2Tb poppy seeds zest of one lemon
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 Tb butter
2 tsp lemon zest
1/2 cup lemon juice
2 drops yellow food color, if desired
3 egg whites
1/4 tsp cream of tartar
6 Tb sugar
1/2 tsp vanilla extract
Begin by preheating the oven to 475F.
Lightly measure the flour, poppy seeds and lemons zest into a large bowl.
Cut in the cold butter until it crumbles into pea sizes. Using a fork, work in the cold water until a dough ball forms.
Wrap the dough in plastic wrap and refrigerate for 10 minutes.
After the dough has chilled some, roll out on a lightly floured surface into a circle the size of the pie plate.