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Lemon Meringue Pie is a beloved dessert that has captured the hearts and taste buds of many for generations. Its perfect balance of tartness and sweetness, combined with a light and airy meringue topping, makes it a staple in dessert menus across the globe. Whether served as a delightful end to a summer barbecue or as a comforting treat on a chilly day, this pie offers a taste of sunshine, no matter the season.

Light Lemon Poppy Seed Muffins

Dive into the delightful world of homemade Lemon Meringue Pie with our ultimate guide! This beloved dessert combines a flaky crust, zesty lemon filling, and fluffy meringue for the perfect balance of flavors and textures. Learn step-by-step how to create each component from scratch, ensuring a delicious pie that's fresher and tastier than store-bought. Whether for special occasions or a sweet treat, mastering this classic dessert will impress all your guests. Enjoy the satisfaction of crafting this timeless recipe in your own kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup poppy seeds

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup Greek yogurt (preferably full-fat)

¼ cup vegetable oil

2 large eggs, at room temperature

1 tablespoon lemon zest (freshly grated from about 1 large lemon)

2 tablespoons fresh lemon juice (about 1 lemon)

½ teaspoon vanilla extract

Optional: powdered sugar for dusting or glaze

Instructions
 

Preheat Oven & Prepare Muffin Tin: Begin by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by lining it with paper liners or lightly greasing it with non-stick cooking spray to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Use a whisk to blend these ingredients thoroughly, ensuring an even distribution of the leavening agents and seasoning.

      Combine Wet Ingredients: In a separate medium-sized bowl, whip together the Greek yogurt, vegetable oil, eggs, fresh lemon zest, fresh lemon juice, and vanilla extract. Continue whisking until the mixture is smooth and well combined with no lumps.

        Combine Dry and Wet Mixtures: Carefully pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula to gently fold the two mixtures together. Take care not to overmix; it’s acceptable for there to be some small streaks of flour remaining for a tender muffin.

          Fill Muffin Cups: Evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full for nice, tall muffins. For ease, you may use a cookie scoop to ensure portion control and consistency.

            Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes. The muffins should appear lightly golden, and a toothpick inserted into the center should come out clean when done.

              Cool: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Afterward, gently transfer the muffins to a wire cooling rack to cool completely, which helps maintain a fluffy texture.

                Optional Glaze or Dusting: For an added touch of sweetness, consider dusting the cooled muffins with powdered sugar or drizzling a simple glaze made from powdered sugar and lemon juice for a citrusy finish.

                  Serve and Enjoy: Delight in these fresh, zesty poppy seed muffins either warm or at room temperature. They are perfect for breakfast or as a refreshing snack any time of day!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      Presentation Tips: Serve the muffins on a decorative cake stand or platter. For an extra touch, garnish them with slices of lemon or fresh mint leaves to indicate their vibrant flavor!