Lemon-poppy seed pie
Description
Delicious baked treat for the whole family. A recipe for a poppy seed and lemon zest pie. A light and easy-to-make tender pie with the tangy aroma of lemon and poppy seeds. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Grate the lemon zest finely to obtain 1 1/2 tablespoons of zest. Melt the butter and let it cool slightly. Preheat the oven to 160°C. Grease and flour a cake pan. Grease a piece of aluminum foil.
- 2
Step 2
In a bowl, use an electric mixer to beat the sugar with the egg yolks and 1 whole egg at high speed until the mixture turns pale yellow, about 8 minutes. Add lemon zest and beat to combine. Sift the flour and starch over the egg mixture, add salt, and stir with a rubber spatula. Add the butter and beat at medium speed, then beat in the poppy seeds.
- 3
Step 3
Pour the batter into the prepared pan and cover tightly with a piece of foil, greased side down. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the foil and let the cake cool in the pan on a wire rack for 15 minutes.
- 4
Step 4
Remove the pie from the pan, place it on a wire rack, and let it cool completely before serving, for at least 30 minutes. Dust with powdered sugar if desired. The pie can be prepared in advance, wrapped in plastic wrap or foil, and stored at room temperature for up to 3 days.