My Daddy’s Favorite Lemon Meringue-with a Poppyseed Crust

20130921-223416.jpg

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.

First off, I can’t bake in the morning without first having coffee!

So this is what you’ll need…

Ingredients:

Pie Crust:
1 cup all-purpose flour
7 Tb salted butter
3 Tb cold water
2Tb poppy seeds zest of one lemon

Filling :
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

Meringue:
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.

Using the rolling pin, carefully roll onto the pie plate. Gently press into the pie plate and crimp the edges in the design preferred.

Prick the bottom of the crust multiple times with a fork and bake for 10 minutes.

Meanwhile in a medium saucepan over medium heat, whisk together sugar and corn starch and gradually stir in water. Heat and stir until thickened and bubbly.

Once mixture begins to boil, ladle about 1/2 of the hot mixture into the egg yolks. Mix well and incorporate the egg mixture back into the pot. Stir and cook about one minute more.

Remove from heat and whisk in butter, lemon juice and lemon zest, and food color if desired.

By this time the pie crust should be done. Remove pie crust from the oven an reduce the temperature to 400F.
Cool filling slightly.

In a chilled bowl, beat egg whites with cream of tartar until stuff peaks form.

Gradually add sugar, 1 Tb at a time. Add vanilla.

Pour lemon custard mixture into pie crust.
Spoon and carefully spread meringue onto lemon custard, sealing it to the edge of the crust to avoid shrinking. Sprinkle with 1/2 teaspoon of poppy seeds if desired.

Return pie to the oven and bake about 8-10 minutes, until meringue is slightly golden.

Optional: Slice 1/4 lemon into thin quarters. Place on greased cookie sheet, sprinkle with 1/2 Tb sugar and bake with pie on bottom rack of oven, watching closely so that they do not burn. Arrange glazed lemon slices on baked pie.

Remove and cool at least one hour before serving. Cool completely before chilling to avoid water beads on top of meringue.

Enjoy 🙂


Lemon Meringue Pie with a Poppyseed Crust

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Number of servings: 8

Per Serving 415 calories

Fat 16 g

Carbs 67 g

Protein 3 g

8

Lemon Meringue Pie with a Poppyseed Crust

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Pie Crust

  • 1 cup all-purpose flour
  • 7 Tb salted butter
  • 3 Tb cold water
  • 2 Tb poppy seeds zest of one lemon
  • For the Filling

  • 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
  • For the Meringue

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 Tb sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Begin by preheating the oven to 475F.
  2. Lightly measure the flour, poppy seeds and lemons zest into a large bowl.
  3. Cut in the cold butter until it crumbles into pea sizes. Using a fork, work in the cold water until a dough ball forms.
  4. Wrap the dough in plastic wrap and refrigerate for 10 minutes.
  5. After the dough has chilled some, roll out on a lightly floured surface into a circle the size of the pie plate.
  6. Using the rolling pin, carefully roll onto the pie plate. Gently press into the pie plate and crimp the edges in the design preferred.
  7. Prick the bottom of the crust multiple times with a fork and bake for 10 minutes.
  8. Meanwhile in a medium saucepan over medium heat, whisk together sugar and corn starch and gradually stir in water. Heat and stir until thickened and bubbly.
  9. Once mixture begins to boil, ladle about 1/2 of the hot mixture into the egg yolks. Mix well and incorporate the egg mixture back into the pot. Stir and cook about one minute more.
  10. Remove from heat and whisk in butter, lemon juice and lemon zest, and food color if desired.
  11. By this time the pie crust should be done. Remove pie crust from the oven an reduce the temperature to 400F.
  12. Cool filling slightly.
  13. In a chilled bowl, beat egg whites with cream of tartar until stuff peaks form. Gradually add sugar, 1 Tb at a time. Add vanilla.
  14. Pour lemon custard mixture into pie crust.
  15. Spoon and carefully spread meringue onto lemon custard, sealing it to the edge of the crust to avoid shrinking.
  16. Return pie to the oven and bake about 8-10 minutes, until meringue is slightly golden.
  17. Remove from oven and cool away from heat or drafts two hour before serving. Cool completely before chilling to avoid water beads on top of meringue. Refrigerate.

Notes

Garnish is not included in nutrition information.

Does your family request a favorite dessert?

You may also enjoy

Want more from Famished Fish?

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 46 other subscribers

Leave a Reply