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1
Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor.
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2
Add the butter and pulse until the mixture looks like coarse meal.
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3
Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together.
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4
Turn out onto a sheet of plastic wrap and pat into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
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6
Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.
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7
Roll out the dough into a 10-inch round on a lightly floured surface.
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8
(If it gets too soft, return to the refrigerator until firm.)
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9
Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess.
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10
Pierce the bottom all over with a fork.
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11
Refrigerate until firm, at least 1 hour or overnight.
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12
Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet.
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13
Line the crust with foil, then fill with pie weights or dried beans.
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14
Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes.
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15
Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes.
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16
Transfer to a rack and let cool completely.
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17
(The tart shell can be made up to 1 day ahead.)
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18
Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined.
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19
Heat the milk in a small saucepan over medium heat (do not boil).
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20
Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes.
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21
Whisk in the butter and vanilla.
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22
Pour the filling through a fine-mesh sieve into a large bowl.
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23
Let cool to room temperature, stirring frequently, about 30 minutes.
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24
Beat the heavy cream with a mixer until soft peaks form.
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25
Gently fold the whipped cream and poppy seeds into the cooled filling.
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26
Spoon into the prepared crust and smooth the top.
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27
Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.
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28
Photograph by Kat Teutsch
