This lemon poppy seed meringue pie has a thick layer of nutty sweet poppy seeds on the bottom, a thick layer of creamy tangy lemon pie filling, and fluffy, marshmallow-like meringue on top. On an all butter pie crust! This pie is for those who think that there never are enough poppy seeds in lemon poppy seed desserts. By grinding poppy seeds down, you're able to pack a lot more in without having a gritty, popping texture. It also releases their delicious nutty, milky flavor. The buttery richness of the poppy seeds is balanced perfectly with the tart, creamy lemon filling on top. And the meringue is like a cloud of marshmallows on top. I used a swiss meringue, which cooks the egg whites. It's positively addictive.
This recipe has all of the tips and tricks to get a perfect pie, as well as how to components of this pie ahead of time to make it easier.
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Why you'll LOVE this recipe
- Plenty of poppy seeds: Unlike most lemon poppy seed recipes, this recipe does not skimp on the seeds. There is a thick layer of them, adding so much sweet, nutty poppy seed flavor. Grinding the poppy seeds make them softer to bite into and they don't get stuck in your teeth.
- Lemon pie filling: A rich and tangy lemon meringue pie filling adds a layer of creamy tartness to the pie that complements the poppy seeds perfectly.
- Fluffy, tall meringue: Marshmallow-like, light as clouds meringue tops the pie for the perfect finishing touch.
- Your classic lemon meringue pie but with a twist: All the components that you love from a perfect, homemade pie but with a thick layer of nutty, sweet and fragrant, poppy seeds on the bottom. Incredible!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Lemons: You will need about 2-3 fresh lemons for this recipe, or enough to make ⅓ cup of lemon juice. One of the lemons will be zested for the lemon pie filling. For a raspberry version of this pie, try my raspberry meringue pie.
- Orange: I love adding orange zest into poppy seed filling because it complements the flavor so much, and adds more flavor dimension to the pie! You could alternatively use the zest of one more lemon for the poppy seed filling.
- Poppy seeds: They are the star of the show here so make sure that you don't use expired, rancid poppy seeds. You could buy preground poppy seeds but I prefer grinding whole seeds myself because they taste more fresh. You could grind them with a clean coffee or spice grinder, or use a mortar and pestle.
- Grinding poppy seeds releases their sweet nutty flavor without the unpleasant popping texture of whole poppy seeds. Plus, they don't get stuck in your teeth!
- Pie crust: I've included instructions on how to make a delicious homemade, all butter pie crust. However, if you prefer you could use a premade crust and bake it before using, according to the instructions on the packaging or the blind baking instructions that I've included in the recipe.
- Eggs: You'll need 5 whole eggs. The yolks go into the lemon pie filling, and the whites are for the meringue. The yolks add a lovely yellow color and rich flavor to the filling.
- Cornstarch: Helps further set the lemon filling so that it slices smoothly and holds its shape well.
- Cream of tartar: I like adding a touch of cream of tartar into meringue because it helps stabilize the meringue, allowing it to whip to stiff peaks and stay solid for longer without getting weepy and liquifying.
👩🍳 How to make lemon poppy seed pie
Poppy seed filling step by step
Step 1: Grind the poppy seeds until the turn dark and you don't see any whole seeds. Use a cleaned coffee or spice grinder for this.
Step 2: Transfer the ground poppy seeds into a medium saucepan. Add milk, sugar, orange zest, and vanilla extract. Cook on low heat, stirring constantly until it starts to bubble and it thickens to a thick, dark paste.
Step 3: Remove from heat and add butter to the poppy seed filling. Stir until it melts. Transfer the filling into the bottom of the baked pie crust, smoothing the top.
Lemon pie filling step by step
Step 1: In a medium saucepan, combine sugar and grated lemon zest. Rub the mixture together with your fingers until the sugar turns fragrant and yellow. Stir the cornstarch in.
Step 2: Separate the eggs, being careful not to get any yolks into the whites, and place the whites in a clean, dry bowl. Cover the whites and refrigerate until you're ready to make the meringue.
Step 3: Add the yolks into the lemon sugar mixture and mix with a spatula to combine. Add the lemon juice, water, salt, and mix.
Step 4: Heat on medium-low heat and stir constantly. Use a spatula to stir constantly to prevent lumps and take it off the heat once it's thick.
Step 5: Add the butter and stir until smooth once the mixture is off the heat. Transfer the hot lemon filling into the pie crust and smooth the top. To further ensure that the filling sets well, pop the pie into an oven preheated to 355°F (180°C) for 10 minutes.
Step 6: Add plastic wrap directly onto the top of the pie and refrigerate until chilled, for at least 3 hours. I like to do this overnight.
Swiss meringue step by step
Note: Swiss meringue should be made within 7 hours of serving the pie. Make the meringue right before serving for the best, marshmallow-like texture.
Step 1: In a large, heatsafe, clean mixing bowl (make sure that it's not greasy), combine the reserved egg whites, sugar, and cream of tartar. Mix well.
Fill a medium sized saucepan with water, and let it come to a simmer. Make sure that the bottom of the mixing bowl doesn't touch the water.
Step 2: Place the mixing bowl on top of the saucepan filled with simmering water. Use a spatula or whisk to stir the egg whites, making sure it heats evenly. Carefully remove the bowl from the heat using oven mitts once the egg whites feel hot to the touch and when you rub it between your fingers, you don't feel any sugar granules. If using a thermometer, it should reach about 149°F (65°C).
Step 3: Immediately use a whisk attachment to whip the egg whites to glossy, stiff peaks. It should have a marshmallow-like texture. Add vanilla extract and mix briefly.
Step 4: Spread or pipe the meringue onto the chilled pie. To toast the top, place it under the broiler (do not leave the room!) for about 1 minute. My favorite method is to use a kitchen torch as it gives you more control and a more even toasting.
Slice and serve the pie immediately or place it in the fridge to serve later.
✔️ Expert lemon meringue pie tips
- Use fresh poppy seeds for poppy seed filling: Check the expiry date and taste the poppy seeds to ensure that they aren't rancid.
- For the perfect, set lemon pie filling texture: Pop the filled pie into a preheated oven and bake for 10 minutes. This further sets the filling and ensures that it holds its shape when sliced.
- For the best meringue texture: Crack the eggs whites carefully into a clean bowl, making sure that no egg yolks get into the bowl of egg whites. When you're ready to whip the egg whites, make sure that you transfer them into a clean, non-greasy mixing bowl.
- Serve the pie within 7 hours of whipping and adding the meringue on top.
🥄 Make ahead and storage
There are a few different components to this lemon meringue pie that you could certainly make ahead of time. All components of the pie (other than the baked empty pie crust) need to be stored in the fridge. Cover and store any leftovers for up to 3 days in the fridge. Keep in mind that the sooner you eat the pie, the better the meringue texture will be.
Pie Crust
The pie crust could be made and baked a day or two ahead of making the filling. Just cover and store it in the fridge until you're ready to fill it.
Lemon & Poppy Seed Fillings
I love making the poppy seed and lemon fillings the day before serving the pie. Layer them into the pie crust, bake for 10 minutes to further set the lemon filling, cover, and refrigerate overnight. Then the next day, whip up the meringue, top and toast the pie, and serve.
Swiss Meringue
Once you whip up the meringue, it needs to go onto the lemon poppy seed meringue pie and the pie needs to be served immediately or within 7 hours. This is because the meringue will begin to slowly lose structure, stiffness, and slowly liquify. The meringue on the leftover pieces will be much softer the next day, even when stored in the fridge.
📖 Recipe FAQs
Swiss meringue is more stable and has a much lovelier texture than a regular meringue that doesn't heat the egg whites. Swiss meringue holds up longer and has a lovely, marshallow-like texture. Plus, by heating the eggs past 62°C, you eliminate the risk of foodborne diseases like listeria and salmonella that can be found in raw eggs.
You can the meringue without a stand mixer but it is much harder because it needs to whip for about 10-15 minutes.
To make sure your meringue whips to stiff peaks, there are a couple of steps. When separating the yolks and whites, make sure that they go into a clean bowl or container, and that none of the yolks get into the whites. The bowl and whisk need to be oil free and completely clean (wipe them down with some lemon juice or vinegar). Lastly, make sure that your sugar syrup is at the right temperature
I always make and fill the pie with the raspberry curd filling the day before and have no problem making Italian meringue the next day. Make sure they are refrigerated in a clean, airtight container, and there aren't any bits of egg yolks in there
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📖 Recipe
Lemon Poppy Seed Meringue Pie
Equipment
- 9 inch round pie plate
Ingredients
Pie Crust (optionally, use a premade baked pie crust)
- ½ cup unsalted butter if using salted, omit adding salt
- ½ cup ice water
- 1 teaspoon vinegar apple cider or white
- 1 ¼ cup all purpose flour 150g
- ¼ teaspoon sea salt
Poppy Seed Filling
- 1 cup poppy seeds
- ½ cup milk
- 3 tablespoons sugar
- ¼ teaspoon sea salt
- 1 orange zested
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
Lemon Filling
- ⅔ cup granulated sugar
- 1 lemon zested
- 2 tablespoons cornstarch or arrowroot starch
- 5 large whole eggs yolks go into the filling, whites for the meringue
- ⅓ cup lemon juice freshly squeezed
- 6 tablespoons water
- ¼ teaspoon sea salt
- ¼ cup unsalted butter
Swiss Meringue
- 5 egg whites from the lemon filling
- 1 cup granulated sugar
- ⅛ teaspoon cream of tartar optional but recommended for extra stiff hold
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Instructions
Pie crust (optionally, use a premade pie crust)
- Cut butter into small, ¼" cubes. Place them on a plate and freeze for 10 minutes, Meanwhile mix together the ice water and vinegar in a separate cup½ cup unsalted butter, ½ cup ice water, 1 teaspoon vinegar
- In a food processor or large bowl, combine flour and salt. Mix well.1 ¼ cup all purpose flour, ¼ teaspoon sea salt
- Cut the butter into the flour mixture with a food processor or with a knife. You could also use your fingers, squeezing the pieces of butter into smaller pieces and working quickly to not melt the butter.
- Gradually add the ice water mixture, tablespoon by tablespoon, mixing just until a dough forms. There should still be some dry pieces - it shouldn't be too wet. Stop mixing immediately. As soon as a dough forms, flatten and fold it two times to create layers. Shape into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- Remove the dough from the fridge and roll out on a lightly floured surface until it is slightly wider than the pie plate.
- Transfer the dough into an ungreased pie plate and help the crust fall into the plate without stretching the dough, Tuck the overhang under the dough and crimp the crust with your fingers or a fork.
- Place the pie crust in the freezer for about 10 minutes to chill again. Preheat the oven to 365 °F (185 °C).
- Place a piece of parchment paper into the chilled crust and pour pie weights or dry, raw beans into the parchment paper. This weighs down the crust as it bakes and maintains its shape. Bake on top of a larger baking sheet for 25 minutes.
- Remove the pie crust from the oven and carefully transfer the parchement paper with beans into a heat safe bowl to cool. Poke the bottom of the crust with a fork and place it back into the oven to bake for 15-20 minutes until golden brown.
Poppy Seed Filling
- Grind the poppy seeds until the turn dark and you don't see any whole seeds. Use a cleaned coffee or spice grinder for this.1 cup poppy seeds
- Transfer the ground poppy seeds into a medium saucepan. Add milk, sugar, salt, orange zest, and vanilla extract. Cook on low heat, stirring constantly until it starts to bubble and it thickens to a thick, dark paste.½ cup milk, 3 tablespoons sugar, ¼ teaspoon sea salt, 1 orange, 1 teaspoon pure vanilla extract
- Remove from heat and add butter to the poppy seed filling. Stir until it melts. Transfer the filling into the bottom of the baked pie crust, smoothing the top.2 tablespoons butter
Lemon Pie filling
- In a medium saucepan, combine sugar and grated lemon zest. Rub the mixture together with your fingers until the sugar turns fragrant and yellow. Stir the cornstarch in.⅔ cup granulated sugar, 1 lemon, 2 tablespoons cornstarch or arrowroot starch
- Separate the eggs, being careful not to get any yolks into the whites, and place the whites in a clean, dry bowl. Cover the whites and refrigerate until you're ready to make the meringue.5 large whole eggs
- Add the yolks into the lemon sugar mixture and mix with a spatula to combine. Add the lemon juice, water, salt, and mix.⅓ cup lemon juice, 6 tablespoons water, ¼ teaspoon sea salt
- Heat on medium-low heat and stir constantly. Use a spatula to stir constantly to prevent lumps and take it off the heat once it's thick.
- Add the butter and stir until smooth once the mixture is off the heat. Transfer the hot lemon filling into the pie crust and smooth the top. To further ensure that the filling sets well, pop the pie into an oven preheated to 355°F (180°C) for 10 minutes.¼ cup unsalted butter
- Add plastic wrap directly onto the top of the pie and refrigerate until chilled, for at least 3 hours. I like to do this overnight.
Swiss Meringue
- Note: The meringue should be made within 7 hours of serving the pie. Make the meringue right before serving for the best, marshmallow-like texture.
- In a large, heatsafe, clean mixing bowl (make sure that it's not greasy), combine the reserved egg whites, sugar, cream of tartar, and salt. Mix well.5 egg whites, 1 cup granulated sugar, ⅛ teaspoon cream of tartar, ¼ teaspoon sea salt
- Fill a medium sized saucepan with water, and let it come to a simmer. Make sure that the bottom of the mixing bowl doesn't touch the water.
- Place the mixing bowl on top of the saucepan filled with simmering water. Use a spatula or whisk to stir the egg whites, making sure it heats evenly. Carefully remove the bowl from the heat using oven mitts once the egg whites feel hot to the touch and when you rub it between your fingers, you don't feel any sugar granules. If using a thermometer, it should reach about 149°F (65 °C).
- Immediately use a whisk attachment to whip the egg whites to glossy, stiff peaks. It should have a marshmallow-like texture. Add vanilla and briefly mix again.1 teaspoon pure vanilla extract
- Spread or pipe the meringue onto the chilled pie. To toast the top, place it under the broiler (do not leave the room!) for about 1 minute. My favorite method is to use a kitchen torch as it gives you more control and a more even toasting.
- Slice and serve the pie immediately or place it in the fridge to serve later.
Notes
- Pie crust: Made and baked a day or two ahead of making the filling. Just cover and store it in the fridge until you're ready to fill it.
- Lemon and poppy seed fillings: Make them a day before serving the pie so that they have enough time to set in the fridge. Then the next day, whip up the meringue, top and toast the pie, and serve.
- Once you whip up the meringue, it needs to go onto the pie and the pie needs to be served immediately or within 7 hours. The meringue will slowly lose structure, stiffness, and start to liquify the longer it sits.
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