Lemon Strawberry Pie
- 3 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1/4 cup buttermilk
- 1 pie crust, baked and cooled, store-bought or homemade
- 1/4 cup strawberry jam
- 16 ounces fresh strawberries, stemmed and halved
Preheat the oven to 325° F.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks until they become light and pale, about 3 minutes. With the mixer on low, slowly add the sweetened condensed milk and beat until combined. Add in the lemon zest, juice and the buttermilk and mix well. Pour the mixture into the prepared crust.
Bake the pie for 25 minutes or until the center is set. Cool the on a wire rack until completely cooled. Cover the pie and refrigerate for at least 4 hours.
In a small bowl, microwave the strawberry jam for 30 seconds. Pour the jam over the sliced strawberries and gently mix well. Top the pie with the strawberries before serving.
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.