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

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