Lemon-Strawberry Pie

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9 hours Prep: 20 minutes Cook: 40 minutes
344 calories per serving view nutrition facts
8 servings suggest servings

Ingredients

Crust
1 1/2cups flour, all-purpose
2tablespoons sugar granulated
1/2teaspoon salt
1/3cup vegetable oil vegetable
3tablespoons milk, whole
Lemon filling
1cup sugar granulated
2tablespoons flour, all-purpose
2teaspoons lemon zest grated
1/4cup lemon juice
1tablespoon butter melted
1cup milk, whole
3large eggs seperated, room temp
1pint strawberries reserve 5,, slice remaining
1/2cup strawberry jam seedless, melted

Directions

Heat oven to 325 degrees F.

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.

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Quinoa usually takes me 20-30 minutes to cook through when these proportions are used. Also, use a bit of consomme powder as seasoning and it's even tastier.