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Lemon-Strawberry Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries / Strawberry

1 1/2  cups  Flour, all-purpose
2  tablespoons  Sugar, granulated
1/2  teaspoon  Salt
1/3  cup  Oil, vegetable
3  tablespoons  Milk, whole
    -----LEMON FILLING-----
1  cup  Sugar, granulated
2  tablespoons  Flour, all-purpose
2  teaspoons  Lemon peel, grated
1/4  cup  Lemon juice
1  tablespoon  Butter, melted
1  cup  Milk, whole
3  large  Eggs; seperated, room temp
1  pint  Strawberries; reserve 5, slice remaining
1/2  cup  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. Calories per serving: 383 Fat grams per serving: 14 Approx. Cook Time: Cholesterol per serving: 89 <source unknown> posted by -- is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to; administrative questions to Please allow two to five days for your submission to appear.

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