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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups flour
2 tbsp sugar
1/3 cup oil
1/2 tsp salt
3 tbsp milk
Lemon Filling
1 cup sugar
2 tbsp flour
2 tbsp freshly grated lemons, rind of
1 tbsp butter or margarine, melted
1 cup milk
3 large eggs (yolks and whites separated)
1 pint ripe strawberry, reserve 5-6 whole and slice the rest
1/4 cup seedless raspberry jam or strawberry jam, melted
Heat oven to 325.
For making the crust, mix flour, sugar and salt together in a large bowl. Add oil and milk. Stir till you have a crumbly mixture. Scatter the mixture evenly in an ungreased 9 inch pie plate. Press edge into a plain rim.
For the lemon filling, mix sugar, flour and lemon peel in a large bowl. Whisk in egg yolks, lemon juice, butter and milk until well blended. Beat egg whites in a large bowl until stiff peaks form when the beaters are lifted. Fold into lemon mixture and pour into crust. Bake for 35-40 minutes till the top is golden in color. Cool completely on a wire rack. Cover and refrigerate for 2 days.
Up to 8 hours before serving- Arrange sliced berries on the pie beginning at the outer edge and leaving a 2 1/2 inch circle empty in the center. Fill the circle with reserved whole berries. Brush sliced and whole berries with the melted jam. Refrigerate until serving.
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LEMON-STRAWBERRY PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups flour
2 tbsp sugar
1/3 cup oil
1/2 tsp salt
3 tbsp milk
Lemon Filling
1 cup sugar
2 tbsp flour
2 tbsp freshly grated lemons, rind of
1 tbsp butter or margarine, melted
1 cup milk
3 large eggs (yolks and whites separated)
1 pint ripe strawberry, reserve 5-6 whole and slice the rest
1/4 cup seedless raspberry jam or strawberry jam, melted
Heat oven to 325.
For making the crust, mix flour, sugar and salt together in a large bowl. Add oil and milk. Stir till you have a crumbly mixture. Scatter the mixture evenly in an ungreased 9 inch pie plate. Press edge into a plain rim.
For the lemon filling, mix sugar, flour and lemon peel in a large bowl. Whisk in egg yolks, lemon juice, butter and milk until well blended. Beat egg whites in a large bowl until stiff peaks form when the beaters are lifted. Fold into lemon mixture and pour into crust. Bake for 35-40 minutes till the top is golden in color. Cool completely on a wire rack. Cover and refrigerate for 2 days.
Up to 8 hours before serving- Arrange sliced berries on the pie beginning at the outer edge and leaving a 2 1/2 inch circle empty in the center. Fill the circle with reserved whole berries. Brush sliced and whole berries with the melted jam. Refrigerate until serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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