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
It is quite feasible to track the history of transcribed cooking instructions back into distant history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Moving on, we have a couple of books which were published in the 1300s : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the curry that we all know today, but rather recipes for the types of meals prepared for the nobility of the time. During the next few hundred years, the wealthy families of Europe strove to serve the most extravagent meals, and as a result cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 1900s, recipe books were starting to become popular as a result of increased literacy, more spare time and disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Lemon Strawberry Pie recipe.
