Strawberry-Lemon Pie

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READY IN: 12hrs 14mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • On a lightly floured surface, unroll pie crusts. and stack one on top of the other. Roll together into a 14" circle. Press crusts into a 9" deep-dish pie plate, crimping edges if desired. Line crust with parchment paper, and fill with pie weights. Bake for 12 minutes. Remove parchment and pie weights, and bake 2 minutes more. Let cool.
  • Prepare strawberry gelatin according to package directions. Let stand for 10 minutes.
  • Line bottom of crust with strawberries, cut sides down. Pour gelatin mixture over strawberries. Cover, and refrigerate for at least 4 hours.
  • In the top of a double boiler, whisk together eggs, egg yolks, and next 3 ingredients. Place over simmering water, and cook, whisking constantly, for 10 minutes or until a candy thermometer registers 160 degress.
  • Remove from heat; stir in butter, lemon zest, and gelatin. Let cool for 30 minutes.
  • Spread lemon curd evenly over gelatin. Refrigerate for at least 8 hours or until set.
  • In a large bowl, beat cream with a mixer at high speed until stiff peaks form; add confectioners' sugar and lemon zest, beating until combined. Spread over lemon curd. Garnish with strawberries and lemon slices, if desired.
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