*  Exported from  MasterCook  *
 
                            LEMON-STRAWBERRY PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    1 1/2   c            Flour, all-purpose
    2       tb           Sugar, granulated
      1/2   ts           Salt
      1/3   c            Oil, vegetable
    3       tb           Milk, whole
                         -----LEMON FILLING-----
    1       c            Sugar, granulated
    2       tb           Flour, all-purpose
    2       ts           Lemon peel -- grated
      1/4   c            Lemon juice
    1       tb           Butter -- melted
    1       c            Milk, whole
    3       lg           Eggs -- seperated, room temp
    1       pt           Strawberries -- reserve 5,
                         -slice remaining
      1/2   c            Strawberry jam, seedless
                         -melted
 
     Heat oven to 325.  Have a 9-inch pie plate ready.
     Crust: Mix flour, sugar and salt in a large bowl.
   Add oil and milk. Stir with a fork until well blended.
   (Mixture will be crumbly.) Scatter evenly in ungreased
   pie plate.  Press over bottom and up sides. Press
   edges into a plain rim.
     Lemon Filling:  Mix sugar, flour and lemon peel in a
   large bowl. Whisk in lemon juice, butter, milk and egg
   yolks until blended. Beat egg whites in a large bowl
   with electric mixer until stiff peaks form when
   beaters are lifted.  Stir gently (fold) into lemon
   mixture. Pour into crust.
     Bake 35 to 40 minutes until a pick inserted near
   center comes out clean and top is golden.
     Cool completely on wire rack. Cover and refrigerate
   up to 2 days.
     UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries
   on pie beginning at outer edge and leaving a 2 1/2
   inch circle empty in center. Fill circle with reserved
   whole berries. Brush sliced and whole berries with
   melted jam.  Refrigerate until serving.
  
 
 
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