Lemon-Strawberry Pie Recipe

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Lemon-Strawberry Pie Ingredients

CRUST

1 1/2 cup flour, all-purpose
2 tbsp sugar, granulated
1/2 tsp salt
1/3 cup oil, vegetable
3 tbsp milk, whole

LEMON FILLING

1 cup sugar, granulated
2 tbsp flour, all-purpose
2 tsp lemon peel, grated
1/4 cup lemon juice
1 tbsp butter, melted
1 cup milk, whole
3 large eggs, seperated, room temp
1 pt strawberries, reserve 5, slice remainin
1/2 cup strawberry jam, seedless, melted

A Recipe for
Lemon-Strawberry Pie

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This Lemon-Strawberry Pie recipe is one of many in our Fruit Category.

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

This Recipe for Lemon-Strawberry Pie is one of thousands in the Recipes-to-go Fruit Cookbook.

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Lemon-Strawberry Pie Recipe
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This is a recipe for Lemon-Strawberry Pie from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Lemon-Strawberry Pie

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Lemon-Strawberry Pie Directions

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.

Serves: 8

Lemon-Strawberry Pie Recipe brought to you by Recipes To-Go

Lemon-Strawberry Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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