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Lemon-Strawberry Pie

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Submitted by khandth

Lemon custard pie with a press-in oil crust, topped with fresh sliced strawberries glazed in melted jam. A make-ahead dessert with a light, soufflé-like lemon filling.

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

9 hrs

This pie layers a tart lemon custard filling inside an easy oil-based press-in crust, then crowns the whole thing with concentric rings of fresh strawberries brushed with melted jam for a glossy, jewel-toned finish. The lemon filling and the berries stay completely separate until serving, so each layer keeps its own texture and flavor.

The filling gets its light, soufflé-like texture from beaten egg whites folded into the lemon custard base. The yolks provide richness and set the custard as it bakes, while the whites lift it into something airy instead of dense. Lemon zest and juice punch through the sweetness with real citrus flavor, not just sourness.

The press-in crust is as forgiving as it gets. Oil, flour, sugar, milk, and salt get stirred together, scattered into the pie plate, and pressed into shape with your fingers. No rolling, no chilling, no fighting with sticky dough. It bakes up crisp and cookie-like.

Kitchen Tips

  • Separate the eggs while cold (they separate more cleanly), but let the whites come to room temperature before whipping. Warm whites hold more air.
  • Fold the beaten whites gently into the lemon mixture. Aggressive stirring deflates them and you lose the airy texture.
  • Arrange the strawberries up to 8 hours before serving, not earlier. They weep moisture onto the filling if they sit too long.
  • Brush the berries with melted seedless strawberry jam for that gorgeous, professional bakery glaze.

Variations

  • Mixed berry top: Use a combination of sliced strawberries, raspberries, and blueberries for a colorful summer presentation.
  • Lime version: Swap the lemon juice and zest for lime to make a lime-strawberry pie with a tropical twist.

Ingredients

Crust
1 ½ 355
2 30
TABLESPOONS ML SUGAR
granulated
½ 2.5
TEASPOON ML SALT
79
CUP ML VEGETABLE OIL
vegetable
3 45
TABLESPOONS ML WHOLE MILK
Lemon filling
1 237
CUP ML SUGAR
granulated
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
2 10
TEASPOONS ML LEMON ZEST
grated
¼ 59
CUP ML LEMON JUICE
1 15
TABLESPOON ML BUTTER
melted
1 237
CUP ML WHOLE MILK
3 3
LARGE LARGE EGGS
seperated, room temp
1 473
PINT ML STRAWBERRIES
reserve 5,, slice remaining *
½ 118
CUP ML STRAWBERRY JAM
seedless, melted *

Directions

Heat oven to 325℉ (160℃).

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 2½ inch circle empty in center.

Fill circle with reserved whole berries.

Brush sliced and whole berries with melted jam.

Refrigerate until serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 344 36% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 199mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 7%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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