Top Review by teresa.patton
This turned our good when I cooked it for the 35 residents at the assisted living place where I work on weekends, but the recipe neglected to include the amount of lemon juice used. I guessed at half a cup, but it did not set up extremely well. Other issues this morning was an electrical outage for over 3 hours that put me slightly behind schedule.
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1⁄3 cup oil
- 1⁄2 teaspoon salt
- 3 tablespoons milk
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly grated lemons, rind of
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1 cup milk
- 3 large eggs (yolks and whites separated)
- 1 pint ripe strawberry, reserve 5-6 whole and slice the rest
- 1⁄4 cup seedless raspberry jam or 1⁄4 cup strawberry jam, melted
- mint sprig (for garnishing)
Directions See How It's Made
- Heat oven to 325 degrees Fahrenhit.
- In the meantime, keep a 9" pie plate ready.
- For making the crust, mix flour, sugar and salt together in a large bowl.
- Add oil and milk.
- Stir till you have a crumbly mixture.
- Scatter the mixture evenly in an ungreased pie plate.
- Press edge into a plain rim.
- For the lemon filling, mix sugar, flour and lemon peel in a large bowl.
- Whisk in egg yolks, lemon juice, butter and milk until well blended.
- Beat egg whites in a large bowl until stiff peaks form when the beaters are lifted.
- Fold into lemon mixture and pour into crust.
- Bake for 35-40 minutes till the top is golden in colour.
- Cool completely on a wire rack.
- Cover and refrigerate for 2 days.
- Upto 8 hours before serving- Arrange sliced berries on the pie beginning at the outer edge and leaving a 2 1/2" circle empty in the center.
- Fill the circle with reserved whole berries.
- Brush sliced and whole berries with the melted jam.
- Refrigerate until serving.
- Garnish with mint sprigs.