Lemon Strawberry Pie
Ingredients| CRUST 1 1/2 cup flour, all-purpose 2 tbsp sugar, granulated 1/2 tsp salt 1/3 cup oil, vegetable 3 tbsp milk, whole LEMON FILLING 1 cup sugar, granulated 2 tbsp flour, all-purpose 2 tsp lemon peel, grated 1/4 cup lemon juice 1 tbsp butter, melted 1 cup milk, whole 3 large eggs, seperated, room temp 1 pt strawberries, reserve 5, slice remainin 1/2 cup strawberry jam, seedless, melted |
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Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl. Add oil and milk.
Stir with a fork until well blended. (Mixture will be crumbly.)
Scatter evenly in ungreased pie plate. Press over bottom and up
sides. Press edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a large bowl.
Whisk in lemon juice, butter, milk and egg yolks until blended. Beat
egg whites in a large bowl with electric mixer until stiff peaks form
when beaters are lifted. Stir gently (fold) into lemon mixture. Pour
into crust.
Bake 35 to 40 minutes until a pick inserted near center comes out
clean and top is golden.
Cool completely on wire rack. Cover and refrigerate up to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie
beginning at outer edge and leaving a 2 1/2 inch circle empty in
center. Fill circle with reserved whole berries. Brush sliced and
whole berries with melted jam. Refrigerate until serving.
Servings:
8
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