This beautiful Lemon Strawberry Pie is the perfect dessert to serve for any party or
special occasion! It's light and airy, full of flavor, and so simple to make!
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....
Author: Sarah Bates | The Chef Next Door
Makes 8 servings
Ingredients:
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.
Bon Appétit!
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!
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