—Crust— 1/4 c Fresh lemon juice
1 1/2 c All-purpose flour 1 tb Butter, melted
2 tb Sugar 1 c Milk
1/2 ts Salt 3 lg Eggs, white and yolks
1/3 c Vegetable oil -separated, at room temp.
3 tb Milk 1 pt Ripe strawberries, reserve
—Lemon Filling— -5 whole, slice rest
1 c Sugar 1/2 c Seedless strawberry jam,
2 tb All-purpose flour -melted
2 ts Freshly grated lemon peel
1. Heat oven to 325. Have a 9-inch pie plate ready. 2. 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. 3. 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. 4. Bake 35 to 40 minutes
until a pick inserted near center comes out clean and top is golden.
5. Cool completely on wire rack. Cover and refrigerate up to 2 days.
6. 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 Number of Servings: 8 Fat
grams per serving: 14 Approx. Cook Time: Cholesterol per
serving: 89 Marks:
Yields
8 servings