Lemon Strawberry Pie
- 1 pie crust, baked and cooled, store-bought or homemade
- 3 egg yolks
- 1 (14-ounce) can milk, sweetened condensed
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1/4 cup milk, buttermilk
- 1/4 cup strawberry jam
- 16 ounces fresh strawberries, stemmed and halved
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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.