Cooking Instructions
1.
To make the lemon custard, first zest the
Lemon (1)
and set aside.
2.
Beat together
Granulated Sugar (1/2 cup)
and
Eggs (3)
in a bowl until light in color.
3.
Add
All-Purpose Flour (1/4 cup)
and the zest from 1 lemon and mix until smooth.
4.
Slowly pour in
Milk (2 cups)
.
5.
Bring it to a boil at low heat, and let it simmer for about 5 minutes, stirring constantly.
6.
Turn off the heat, and transfer to a bowl or plate. Cover with plastic wrap directly touching the cream. This will prevent a layer of thick film from forming on the surface. Let it cool down completely in the refrigerator.
7.
For the crust, combine
All-Purpose Flour (1 cup)
,
Large Egg (1)
,
Unsalted Butter (3 1/2 Tbsp)
.
Granulated Sugar (1/4 cup)
,
Baking Powder (1/2 tsp)
, and
Lemons (1 tsp)
on your kitchen counter.
8.
Mix them until you get a soft, smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
9.
Preheat the oven to 180 degrees C (350 degrees F). Dust your kitchen counter and rolling pin with flour, and gently roll out the dough into a circle, about 3mm thick.
10.
Heavily grease a pie pan with some butter, then lightly dust it with flour. Lay the dough in the pan, cover with some
Baking Powder (1/2 tsp)
parchment paper, and beans, and bake at 350 degrees F (180 degrees C) for about 20 minutes.
11.
Remove from the oven, let it cool down, then move it onto a serving plate.
12.
While the crust is baking, wash and slice the strawberries.
13.
Cover the crust shell with lemon custard.
14.
Then, lay the sliced
Fresh Strawberries (1 1/3 cups)
on top.
15.
Brush the top of the pie with
Strawberry Jam (to taste)
.
16.
Refrigerate until ready to serve. Enjoy!
