Best 3 Strawberry Lemon Pie Recipes

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Indulge in a delightful journey of flavors with our delectable Strawberry Lemon Pie, a symphony of sweet and tangy sensations. This classic pie features a flaky, buttery crust that encases a luscious filling of juicy strawberries and zesty lemons. The creamy filling, made with a blend of cream cheese, sour cream, sugar, and eggs, perfectly complements the vibrant fruit flavors. Topped with a cloud-like meringue or a sprinkle of powdered sugar, this pie is a feast for both the eyes and the taste buds.

Accompanying this main recipe are two additional variations that cater to different preferences. For those who prefer a no-bake option, the No-Bake Strawberry Lemon Pie offers a quick and easy alternative, using a graham cracker crust and a no-cook filling. The Vegan Strawberry Lemon Pie, on the other hand, is a delightful treat for those with dietary restrictions, featuring a flaky vegan crust and a luscious filling made with plant-based ingredients.

No matter your choice, these recipes guarantee a delightful culinary experience. Whether you're a seasoned baker or just starting your baking journey, these pies are sure to impress your family and friends with their irresistible flavors and stunning presentation.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-LEMON PIE



Strawberry-Lemon Pie image

This pie combines sweet strawberries with a hint of lemon... a fresh, summery combination sure to please everyone.

Provided by Julie

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 13

1 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
⅓ cup vegetable oil
3 tablespoons milk
½ cup milk
3 ½ ounces unflavored gelatin
⅔ cup white sugar
1 lemon, zested and juiced
2 cups heavy cream
2 pints fresh strawberries, hulled and halved
¼ cup powdered sugar
1 sprig fresh mint

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
  • Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
  • Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
  • Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
  • Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.

Nutrition Facts : Calories 543.5 calories, Carbohydrate 51.1 g, Cholesterol 83.2 mg, Fat 32 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 15.4 g, Sodium 202.3 mg, Sugar 29.1 g

STRAWBERRY LEMON PIE



Strawberry Lemon Pie image

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.

Provided by Judy Kaye

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 5

1 pre baked single flour pie crust
1 can(s) lemon pie filling
2 c strawberries sweetened and sliced
whipped cream to decorate
1-3 Tbsp white sugar for berries

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Cut into 8 servings and plate. Spoon reserved juice onto plated pies. Serve with whipped cream. YUM
  • 6. 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.

STRAWBERRY-LEMON PIE



Strawberry-Lemon Pie image

Make and share this Strawberry-Lemon Pie recipe from Food.com.

Provided by KathyP53

Categories     Pie

Time 12h14m

Yield 1 9" deep-dish pie

Number Of Ingredients 13

1 (14 1/8 ounce) package refrigerated pie crusts
0.5 (3 ounce) package strawberry gelatin
1 cup halved strawberry
6 large eggs
4 egg yolks
1 1/2 cups sugar
1 cup fresh lemon juice
2 teaspoons cornstarch
1/2 cup unsalted butter, cubed
4 tablespoons lemon zest, divided
2 teaspoons unflavored gelatin
2 cups heavy whipping cream
6 tbsp.confectioners' sugar

Steps:

  • Preheat oven to 425 degrees.
  • On a lightly floured surface, unroll pie crusts. and stack one on top of the other. Roll together into a 14" circle. Press crusts into a 9" deep-dish pie plate, crimping edges if desired. Line crust with parchment paper, and fill with pie weights. Bake for 12 minutes. Remove parchment and pie weights, and bake 2 minutes more. Let cool.
  • Prepare strawberry gelatin according to package directions. Let stand for 10 minutes.
  • Line bottom of crust with strawberries, cut sides down. Pour gelatin mixture over strawberries. Cover, and refrigerate for at least 4 hours.
  • In the top of a double boiler, whisk together eggs, egg yolks, and next 3 ingredients. Place over simmering water, and cook, whisking constantly, for 10 minutes or until a candy thermometer registers 160 degress.
  • Remove from heat; stir in butter, lemon zest, and gelatin. Let cool for 30 minutes.
  • Spread lemon curd evenly over gelatin. Refrigerate for at least 8 hours or until set.
  • In a large bowl, beat cream with a mixer at high speed until stiff peaks form; add confectioners' sugar and lemon zest, beating until combined. Spread over lemon curd. Garnish with strawberries and lemon slices, if desired.

Nutrition Facts : Calories 6582.8, Fat 428.3, SaturatedFat 220.4, Cholesterol 2676.2, Sodium 2731.6, Carbohydrate 617.5, Fiber 19.4, Sugar 369.1, Protein 93.6

Tips:

  • Use fresh, ripe strawberries. This will ensure the best flavor for your pie.
  • If you don't have fresh strawberries, you can use frozen strawberries. Just thaw them before using.
  • Make sure the butter is cold before you start making the crust. This will help to keep the crust flaky.
  • Don't overwork the dough. Overworking the dough will make it tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool completely before serving. This will help the filling to set.

Conclusion:

This strawberry lemon pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of sweet strawberries and tart lemons is simply irresistible. The flaky crust and creamy filling make this pie a real winner. Whether you are serving it to your family or friends, this pie is sure to be a hit.

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