Lemon-strawberry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Crust--- | ||
| 1½ | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| ⅓ | cup | Vegetable oil |
| 3 | tablespoons | Milk -Lemon Filling--- |
| 1 | cup | Sugar |
| 2 | tablespoons | All-purpose flour |
| 2 | teaspoons | Freshly grated lemon peel |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Butter, melted |
| 1 | cup | Milk |
| 3 | larges | Eggs, white and yolks separated, at room temp. |
| 1 | pint | Ripe strawberries, reserve 5 whole, slice rest |
| ½ | cup | Seedless strawberry jam, melted |
Directions
1. Heat oven to 325. Have a 9-inch pie plate ready. 2. 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. 3. 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. 4. Bake 35 to 40 minutes until a pick inserted near center comes out clean and top is golden.
5. Cool completely on wire rack. Cover and refrigerate up to 2 days.
6. UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie beginning at outer edge and leaving a 2½ inch circle empty in center. Fill circle with reserved whole berries. Brush sliced and whole berries with melted jam. Refrigerate until serving.
Calories per serving: 383 Number of Servings: 8 Fat grams per serving: 14 Approx. Cook Time: Cholesterol per serving: 89 Marks:
Submitted By MARY SMITH On 04-02-95