Lemon Poppyseed Pie

Ingredients

• For the crust:
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 4 tablespoons butter
• 1 teaspoon lemon zest
• 1 egg
• 2 teaspoons poppy seeds
• For the filling:
• 4 lemons
• 1 1/2 cups white sugar
• 8 tablespoons unsalted butter
• 4 eggs
• 2 tablespoons poppy seeds

Directions

1. For the crust, put the flour, sugar, lemon zest, and butter in a food processor and pulse until the mixture comes together and pulls clear of the sides. Drop in the egg and pulse again, just until the dough can be gathered into a ball. Work in the poppy seeds until they are spread throughout the dough. Move an oven rack to the center position, heat the oven to 350, and parbake the crust until it turns golden brown, about 12 minutes.
2. For the filling, zest the lemons first, then squeeze 3/4 cup of lemon juice into a small bowl and keep it nearby. Add the zest and sugar to the food processor and mince them together until evenly mixed. With a handheld electric mixer, beat the butter with the lemon sugar until smooth. Mix in the eggs, 1 at a time, then blend in the lemon juice until the mixture is combined.
3. Transfer the filling mixture to a large saucepan and cook it over low heat, stirring the whole time, until it thickens, about 12 minutes. Take the pan off the heat and pour the filling into the parbaked crust. Bake until the filling starts to set, about 15 minutes. Pull the pie from the oven and let it cool until the filling has set completely.