Ingredients
- 3 eggs
- 300 gr strawberries
- 240 ml milk
- 200 gr sugar
- 190 gr flour
- 160 gr strawberry jam
- 80 ml oil
- 60 ml lemon juice
- 45 ml milk
- 26 gr sugar
- 16 gr flour
- 14 gr butter
- 4 gr lemon peel
- 1 gr salt
-melted Heat oven to 325. Have a 23 cm 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 6 cm circle empty in center. Fill circle with reserved whole berries. Brush sliced and whole berries with melted jam. Refrigerate until serving.
