This beautiful Lemon Strawberry Pie is the perfect dessert to serve for any party or
It may only be February, but I'm already dreaming of spring. It's hard to believe this month is almost half over, and before we know it March will be here. I can't wait to see green grass, green tree buds, and hear the birds singing. Surprisingly enough, this winter has been pretty mild here in Michigan (knock on wood!) and I've been lucky to hear some birds chirping lately. Maybe it was the birds that got me in the spring mood and pushed me to make this Lemon Strawberry Pie. Or maybe I just wanted pie....
This incredibly delicious pie couldn't be easier to make. Feel free to use homemade or store bought pie dough (I used store bought because dough and I have issues), make a super decadent lemon curd for the filling, then top with gorgeous fresh strawberries. So simple yet so incredible. This pie is perfect for any special occasion, holiday, or just for dessert for the family. No matter who you serve it to, I guarantee it will be gone in no time.
Author: Sarah Bates | The Chef Next Door
Makes 8 servings
1 pie crust, either store bought or homemade, baked and cooled
3 egg yolks
(1) 14 ounce can sweetened condensed milk
2 Tablespoons lemon zest
1/2 cup fresh lemon juice
1/4 cup buttermilk
1/4 cup strawberry jam
16 ounces fresh strawberries, stemmed and halved
Preheat the oven to 325 degrees.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks until they become light and pale, about 3 minutes. With the mixer on low, slowly add the sweetened condensed milk and beat until combined. Add in the lemon zest and juice and the buttermilk and mix well. Pour the mixture into the prepared crust.
Bake the pie for 25 minutes or until the center is set. Cool the on a wire rack until completely cooled. Cover the pie and refrigerate for at least 4 hours.
In a small bowl, microwave the strawberry jam for 30 seconds. Pour the jam over the sliced strawberries and gently mix well. Top the pie with the strawberries before serving.
As a Milk Means More Ambassador, I was compensated for developing a dessert recipe using dairy. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!