Lemon Poppyseed Meringue Pie
Sharing the recipe for this Lemon Poppyseed Meringue Pie from Petra Paredez’s cookbook, Pie For Everyone. This tangy pie is topped with a showstopper of torched meringue which makes it perfect for special occasions and holidays. (Please note I received a copy of this book for free from the publisher but all thoughts are my own.)Jump to Recipe
I know pumpkin, apple, and pecan are the preferred pie choices for Thanksgiving dessert but hear me out – why wouldn’t you want a slice of this tangy and light lemon poppyseed meringue after eating a heavy plate of carbs and more carbs? The reason I gravitated towards sharing this pie was because I actually made 5 pies a few years ago (I’m an obnoxious over-achiever, I know) for Thanksgiving dessert and the Lemon Meringue was a total showstopper with it’s pile of meringue. It ended up being the first one to go so I knew when I saw this playful poppyseed version in Pie for Everyone that I had to give this version a test run as a potential Thanksgiving dessert.
When looking at the recipe, if you aren’t used to making pies, the length of the recipe is going to be overwhelming. However, I assure you that as long as you go into making this pie with a game plan then you won’t need to worry. Here is what I recommend:
- 3 Days before: Make the pie dough, wrap in plastic wrap, and let chill in the fridge overnight. (~10 mins)
- 2 Days before: Shape your pie crust and blind bake it. (~40 mins)
- 1 Day before: Make the filling and meringue. Place in the fridge to chill overnight. (~1 hour)
- Day of: Enjoy!
This recipe comes from Petra Paredez’s Pie for Everyone cookbook. This is the only pie I’ve made from it yet but I’ve really enjoyed the book so far. The intro is a fun read about how her family has been in the pie business for years and why she decided to start her own pie company (completely separate of her family) in NYC. I tend to get bored with the traditional pie flavors so I really like that her recipes are familiar enough to know what they’ll taste like but have their own twist on the classics (like Butterscotch Cream Pie, Maple Butter Apple Pie, etc). If you love the lengthy but rewarding process of pie making, definitely check this book out!
Sharing the recipe for this Lemon Poppyseed Meringue Pie from Petra Paredez’s cookbook, Pie For Everyone. This tangy pie is topped with a showstopper of torched meringue which makes it perfect for special occasions and holidays.
- 1/2 Tbsp sugar
- 3/4 tsp salt
- 1/2 cup boiling water
- 3/4 cup very cold pastry flour
- 1/3 cup very cold all-purpose flour + extra for rolling
- 1/2 cup very cold unsalted butter, cut into 1/2 inch pieces
- 1 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks (save the whites to make the meringue)
- 1 egg
- 1 cup + 2 Tbsp freshly squeezed lemon juice, from about 8 to 10 lemons
- 3 Tbsp unsalted cold butter
- 1/2 cup egg whites (3 large egg whites), room temperature
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 Tbsp poppyseeds
Stir the sugar, salt, and water together in a small bowl until the sugar and salt are fully dissolved. Place the bowl in the freezer so the liquid can chill down and be ice cold when making the dough.
Mix the flours together in a large mixing bowl and add the pieces of butter. Use your clean hands to squeeze the butter into the flour until you have pea size pieces of butter.
Drizzle the sugar water mixture of the flour and mix, again with your clean hands, until a shaggy dough has formed and all the flour is moistened by the water. It will be crumbly at first but will come together the more you mix it. Keep mixing until a shaggy ball has been formed. Flatten the mound into a 1 inch thick disk and wrap in plastic wrap. Stick in the fridge to chill for at least 2 hours or overnight.
Once chilled, transfer your disk onto a floured surface and roll the dough out into a 12 inch circle. Transfer to a 9 inch pie pan, letting the extra dough hang off the sides. Roll the extra dough hanging off the edge underneath itself until it lays on the rim of the dish. To make a crimped edge, place a piece of the edge between your thumbs and a index finger to create a crimp look and repeat this process all the way around. Alternatively, you can use a fork to make fringe decoration around the crust. Transfer to the freezer to let chill while the oven preheats.
Preheat oven to 375 degrees. Once the oven is ready, remove pie crust from the freezer and top with parchment paper followed by pie weights (I always used dried beans). Blind bake for 20 minutes, carefully remove the parchment paper and pie weights, and bake for another 10 to 15 minutes or until the bottom of the crust looks fully baked (shouldn't be wet looking at all). Transfer to a wire rack and let cool completely.
In a medium bowl, whisk together 1 1/4 cup sugar, cornstarch, and 1/4 tsp salt. Whisk in the egg yolks, whole egg, and 1/4 cup plus 2 Tbsp water. Whisk in the lemon juice then pass the mixture through a fine mesh strainer into a small saucepan.
Place the pan over medium high heat and stir constantly with a rubber spatula, scraping the sides to prevent burning, for 5 to 8 minutes or until the mixture starts to thicken. Reduce the heat to the lowest setting, continue to stir constantly, and cook until the consistency is thick but still pourable, about 5 more minutes. Remove from heat and stir in 3 Tbsp cold butter until melted.
Pour the hot filling into your blind-baked pie crust and use the spatula to ease the filling into an even layer.
Using a clean and dry bowl fitted on a stand mixer with the whisk attachment, beat the egg whites and cream of tartar on high until they are white, foamy, and hold soft peaks.
Meanwhile, in a small saucepan, stir 1/4 cup water and 1 cup sugar over high heat until the sugar has dissolved and the syrup reaches a strong boil (a candy thermometer should reach 240 degrees). Remove from heat.
With the stand mixer running, slowly pour the hot sugar mixture in a thin stream into the foamy egg whites. Continue beating until the meringue holds the pattern of the whisk and the texture is voluminous and silky. Add the vanilla, salt, and poppyseeds, and beat just until combined.
Pile the meringue on top of the lemon curd and use the back of a hot, wet spoon to create a wavy texture with peaks and valleys.
Set an oven rack in the middle and place the pie on it so that the pie is 3 to 5 inches from the top. Turn the broiler on high and broil just until the golden brown, about 1 to 3 minute. Watch closely as broilers vary widely and could take less or more time.
Transfer the pie to the fridge and chill for at least 4 hours. The pie will keep for up to 4 days, covered in the fridge.
Love pie but not feeling this one? Here are a few other options that I’d recommend:
- Cherry Fudge Ice Cream Pie
- Lemon Blueberry Pie
- Hoosier Rum Raisin Sugar Pie
- Mango Strawberry Pie
- Strawberry Rhubarb with Ginger Pie
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!