Serves 8.
Note: Use your favorite pie crust for this recipe. This recipe should be started early on the day you plan to serve it. From "The Everyday Baker," by Abby Dodge.
• 1 (9-in.) pie crust, pre-baked
For the filling:
• 2/3 c. freshly squeezed lemon juice
• 2/3 c. water
• 1 tbsp. finely grated lemon zest
• 1 c. granulated sugar
• 1/4 c. cornstarch
• Pinch of salt
• Pinch of ground cayenne pepper
• 1/2 c. heavy cream
• 6 large egg yolks
For the topping:
• 3/4 c. superfine sugar
• 1/2 tsp. cream of tartar
• Pinch of salt
• 6 large egg whites
• 1 tbsp. poppy seeds
• 1 tsp. pure vanilla extract
Directions
Put the lemon juice, 2/3 cup water and lemon zest in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, slide the pan off the heat, cover and set aside for 15 to 20 minutes to steep.
Put the 1 cup sugar, cornstarch, pinch of salt and cayenne in a medium bowl and whisk until blended. Pour the juice mixture through a fine-mesh strainer over the bowl, pressing on the solids to release all the juices; discard the solids.
Add the heavy cream and yolks, and whisk until blended. Pour and scrape the mixture back into the saucepan. Cook, whisking constantly, over medium heat until it comes to a full boil. Boil, whisking constantly, for 45 seconds.
Pour and scrape the filling into the pre-baked pie crust, smooth and cover the surface directly with plastic wrap. Refrigerate until well-chilled and very firm, about 6 hours.
To finish the pie, position a rack in the center of the oven and preheat to 375 degrees.
Put 3/4 cup sugar, cream of tartar and pinch of salt in a large heatproof bowl and stir until well-blended. Add the whites and place on top of a pot of simmering water over medium-low heat (the water shouldn't touch the bottom of the bowl).
Whisk until the sugar is dissolved and the mixture is foamy and warm, 2 to 3 minutes. Remove the bowl from the heat and set on a towel (this keeps the bowl stable while mixing.) Beat with a handheld mixer on medium-high until the mixture holds firm peaks when the beater is lifted, 4 to 5 minutes. Add the poppy seeds and vanilla, and beat briefly until blended.
Uncover the chilled pie and scrape some of the meringue onto the center of the filling. Using a small offset or silicone spatula, spread to cover the filling to the edges of the crust. Scrape the remaining meringue onto the pie and spread, mounding slightly in the center and making swirls and peaks.
Bake until the meringue peaks are deep golden brown, 12 to 15 minutes. Move to a rack and let cool for about 30 minutes before refrigerating until well-chilled, 2 to 3 hours. To serve, cut with a well-greased knife, regreasing between slices.
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