Lemon-strawberry Pie
Total Time: 56 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 56 hrs
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/3 cup oil
- 1/2 teaspoon salt
- 3 tablespoons milk
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly grated lemons, rind of
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1 cup milk
- 3 large eggs (yolks and whites separated)
- 1 pint ripe strawberry, reserve 5-6 whole and slice the rest
- 1/4 cup seedless raspberry jam or 1/4 cup strawberry jam, melted
- mint sprig (for garnishing)
Recipe
- 1 heat oven to 325 degrees fahrenhit.
- 2 in the meantime, keep a 9" pie plate ready.
- 3 for making the crust, mix flour, sugar and salt together in a large bowl.
- 4 add oil and milk.
- 5 stir till you have a crumbly mixture.
- 6 scatter the mixture evenly in an ungreased pie plate.
- 7 press edge into a plain rim.
- 8 for the lemon filling, mix sugar, flour and lemon peel in a large bowl.
- 9 whisk in egg yolks, lemon juice, butter and milk until well blended.
- 10 beat egg whites in a large bowl until stiff peaks form when the beaters are lifted.
- 11 fold into lemon mixture and pour into crust.
- 12 bake for 35-40 minutes till the top is golden in colour.
- 13 cool completely on a wire rack.
- 14 cover and refrigerate for 2 days.
- 15 upto 8 hours before serving- arrange sliced berries on the pie beginning at the outer edge and leaving a 2 1/2" circle empty in the center.
- 16 fill the circle with reserved whole berries.
- 17 brush sliced and whole berries with the melted jam.
- 18 refrigerate until serving.
- 19 garnish with mint sprigs.
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