Strawberry-Lemon Pie

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Strawberry-Lemon Pie

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Published prior to 2008

The combination of smooth, tart-sweet lemon filling and fresh strawberries topped with a flavorful glaze is just unbeatable.

Lemon Pie
1 batch Our Favorite Pie Crust Recipe
1/2 cup (1 stick, 4 ounces) unsalted butter
juice of 2 lemons (about 1/2 cup fresh lemon juice)
1/4 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1 tablespoon cornmeal
1 tablespoon cornstarch
4 eggs, lightly beaten

Strawberry Glaze
1-pound bag frozen strawberries, plus 1 pint fresh berries, washed and stemmed
3/4 to 1 cup (5 1/4 to 7 ounces) sugar
3 tablespoons (1 ounce) tapioca flour
2 teaspoons lemon juice
pinch of salt

For the Lemon Pie: Melt the butter, and stir in the lemon juice, salt, sugar, cornmeal and cornstarch. Add the eggs and stir until mixture is well-combined. Pour into the unbaked pie shell.

Bake the pie on the bottom shelf of a preheated 375°F oven for 50 minutes, or until the center is set. The top should be golden brown. Remove the pie from the oven and allow it to cool for several hours before topping with the strawberry glaze.

Strawberry Glaze: In a medium saucepan, mix the thawed frozen berries and their juice with the sugar, tapioca flour, lemon juice and salt. Bring to a boil, stirring constantly. When the mixture is clear and thickened, remove it from the heat and set it aside to cool to lukewarm. Add the fresh berries, and mound glaze atop the pie. Cool completely before serving.Yield: 1 pie, 8 to 10 servings.