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Lemon-strawberry pie
Artist: _ Yield: 8
Categories: Fruits, Tarts & Pies Rating: 0
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Ingredients:
CRUST
1 1/2 cupFlour, all-purpose
2 tbspSugar, granulated
1/2 tspSalt
1/3 cupOil, vegetable
3 tbspMilk, whole
LEMON FILLING
1 cupSugar, granulated
2 tbspFlour, all-purpose
2 tspLemon peel, grated
1/4 cupLemon juice
1 tbspButter, melted
1 cupMilk, whole
3 largeEggs, seperated, room temp
1 pintStrawberries, reserve 5
-slice remaining
1/2 cupStrawberry jam, seedless
-melted
Procedures:
1Heat oven to 32Have a 9-inch pie plate ready.
2Crust: mix flour, sugar and salt in a large bowl.
3Add oil and milk.
4Stir with a fork until well blended.
5(mixture will be crumbly).
6Scatter evenly in ungreased pie plate.
7Press over bottom and up sides.
8Press edges into a plain rim.
9Lemon filling: mix sugar, flour and lemon peel in a large bowl.
10Whisk in lemon juice, butter, milk and egg yolks until blended.
11Beat egg whites in a large bowl with electric mixer until stiff peaks form when beaters are lifted.
12Stir gently (fold) into lemon mixture.
13Pour into crust.
14Bake 35 to 40 minutes until a pick inserted near center comes out clean and top is golden.
15Cool completely on wire rack.
16Cover and refrigerate up to 2 days.
17Up to 8 hours before serving: arrange sliced berries on pie beginning at outer edge and leaving a 2 ?inch circle empty in center.
18Fill circle with reserved whole berries.
19Brush sliced and whole berries with melted jam.
20Refrigerate until serving