We love strawberry lemonade at our house in the summer. But lately, I have been craving lemon pie (my favorite). So while working up some strawberries I thought it might be fun to make a lemon strawberry pie. I guessed my way through this as I have never seen a recipe for this combination. I took the lazy way this time and bought a canned lemon pie filling. We really liked the result and I hope you will too.
Notes from the Test Kitchen:
I'm not sure if this strawberry lemon pie recipe could get any easier or more delicious! The lemon layer is tangy and creamy and the sweetened strawberries really add a pop of flavor. The whipped cream is light and creamy on top. What a delightful treat.
Bake your favorite recipe for flour pie crust. I like Gwydolyn Maddox recipe for single crust pies. Be sure to prick dough before you put it into the oven to discourage blistering. Remove when golden brown and allow to cool to room temperature.
Clean and hull fresh strawberries. Slice and place into a medium bowl. Add sugar sparingly and allow to marinate for several hours in the refrigerator.
When pie crust has cooled to room temperature, spread lemon pie filling over the crust and cool for several hours in the fridge. Cover the filling with plastic wrap to avoid drying.
Right before serving the pie, spread strawberries evenly over lemon pie filling for presentation. If serving just a piece or two at a time add the strawberries as you go. Reserve any juice that may have gathered in the bottom of the bowl.
Cut into 8 servings and plate. Spoon reserved juice onto plated pies. Serve with whipped cream. YUM
NOTE: Once strawberries are picked they stop ripening. So try to get the ripest berries you can. As shown in the picture the narrower the white line in the strawberry the riper it is.