Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 c Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c Oil, vegetable
3 tb Milk, whole
-----LEMON FILLING-----
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel -- grated
1/4 c Lemon juice
1 tb Butter -- melted
1 c Milk, whole
3 lg Eggs -- seperated, room temp
1 pt Strawberries -- reserve 5,
-slice remaining
1/2 c Strawberry jam, seedless
-melted
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.
