Super Lemon Pie Poppy Seed Popovers with Fresh Strawberries

Since the inception of my Popover Project, I have created more than one that I considered my “new favorite.” The Chocolate Chip Cookie ranked way up there. So did the Cheesecake Popovers. But these – these Super Lemon Pie Popovers?

Holy wow.

I almost felt guilty eating them for breakfast…but I refuse to feel bad, because they were So tart, so full of intense flavor. I think the rule is, if you have poppy seeds in a recipe, it can be eaten at anytime of day, including breakfast. Did I just make up that rule?

Maybe. Let’s not Google it or anything drastic like that.

I topped my popover with a cream cheese drizzle and a few ripe strawberries from my garden and called it a day – a very good day.

If I were you, I’d whip these bad boys up at least once over the long weekend. Don’t worry if you don’t have a popover pan – as you can see, I made mine in a few ramekins. Or, you can always use a regular muffin tin – anything works. If you DO want a popover pan, though, you can pick one up here for very little dough. I think you’ll find you end up using it way more often than you thought.

Super Lemon Pie Poppy Seed Popovers with Fresh Strawberries

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 souffle cups, or 6 large/12 mini popovers



  • 3 eggs
  • 3 tablespoons fresh lemon juice
  • 1/3 cup milk
  • 1/2 cup cream (I used Nestle Coffeemate Sweet Cream Bliss)
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 1 cup All Purpose Flour
  • pinch salt
  • 1 tablespoon lemon zest
  • 1 teaspoon poppy seeds
  • 1/3- 1/2 cup lemon curd
  • 3 Tablespoons Butter


  1. Preheat oven to 375F. Divide the 3 tablespoons butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs with the lemon juice, milk, cream, vanilla, and sugar, then whisk in the flour, salt, zest and poppy seeds.
  3. Pour the batter into the butter filled cups. Spoon the lemon curd evenly into the center of each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-25 minutes. Drizzle with cream cheese icing and strawberries (or your favorite additions), if desired.. Serve and enjoy!


To make cream cheese icing: Soften about 4 tablespoons butter, 4 ounces of cream cheese, a tablespoon of milk and 3/4 to acup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!

Be sure to scroll back through my recent posts to enter to win the giveaways I have going on right now – like KitchenAid Food Processor, Vanilla products, Edgeware products and more!

And, see you back here tomorrow with an INCREDIBLE Pasta Salad that you’d be crazy not to cart off to a cookout this weekend. Do you have big plans for the holiday weekend? Invite me along? I can bring something!

Until tomorrow, have a great day!

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