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
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.
Servings: 8 servings
Lemon-Strawberry Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Recipes as an idea can be observed far back into the distant past, at least as far as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these old cook books were just simple hieroglyphic recipes for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents describing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs used many different aromatic flavors, including some familiar names such as bay, rue and parsley. Over the next few hundred years, the upper classes competed with each other to serve the most exotic banquets, and as a consequence, chefs and their recipe collections became highly prized. However, it was during the 19th century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookery books are in high demand, mostly due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Lemon Strawberry Pie recipe.
