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overhead photo of A Sweet Sunshine By The Slice Strawberry And Lemon Pie

A Sweet Sunshine By The Slice Strawberry And Lemon Pie

Jenny from Not Entirely Average
This recipe adapted from The New Pie: Modern Techniques for the Classic American Dessert, Copyright © 2019
This beyond scrumptious strawberry lemon pie is crowned with lemon curd and embellished with sliced strawberries and edible flowers.
5 from 1 vote
Servings: 6 servings
Prep Time 1 hr
Cook Time 45 mins
Cooling and Refrigeration 8 hrs
Total Time 9 hrs 45 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 527 kcal


  • 9-inch pie plate
  • fine mesh sieve
  • candy thermometer or other kitchen thermometer


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 6 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for A Sweet Sunshine By The Slice Strawberry And Lemon Pie

      for the strawberry lemon custard

      • 1 1/2 cups strawberries fresh, hulled and quartered
      • 1 large egg room temperature
      • 2 large egg yolks room temperature
      • 14 ounce can sweetened condensed milk
      • pinch salt
      • 1/2 cup lemon juice fresh, about 1 large lemon or 1 1/2 small lemons

      for the homemade lemon curd

      • 1/2 teaspoon unflavored powdered gelatin
      • 1/4 cup + 1 teaspoon lemon juice fresh, about 1/2 small lemon
      • 1 teaspoon lemon zest freshly grated
      • 1 large egg room temperature
      • 1 large egg yolk room temperature
      • 1/3 cup granulated sugar
      • pinch salt
      • 2 tablespoons unsalted butter very cold, cut into 8 pieces

      pie crust and garnish

      • 1 9-inch pie crust may be graham cracker, or may be a pastry dough blind-baked
      • 2 cups strawberries whole or hulled, halved and some quartered
      • edible flowers optional


      The Method

        for the pie crust

        • Heat oven to 350°F. Have a pie crust at the ready. If using pastry dough crust, blind-bake while preparing the strawberry lemon custard.

        prepare the strawberry lemon custard

        • Add the strawberry chunks to the bowl of a food processor and pulse until only small pieces remain but the mixture is not completely pureed, about 3 to 4 pulses. Pour the berries into a sieve and allow to drain.
        • In a medium bowl, whisk together the egg, egg yolks, condensed milk, and salt. Whisk in the lemon juice and the drained strawberries. Pour the mixture into the crust and smooth the top if necessary.
        • Bake until the filling is set, about 25 to 30 minutes. The center of the filling should jiggle slightly when it is jostled. 
        • Cool the pie to room temperature on a wire rack, about 3 hours, before chilling completely in the refrigerator, at least 4 to 5 hours or overnight.

        prepare the lemon curd

        • Sprinkle the gelatin over 1 teaspoon of the lemon juice in a small bowl to stand and set aside. 
        • In a nonstick saucepan, whisk together the remaining lemon juice, the lemon zest, egg, egg yolk, sugar, and salt. Cook over medium heat, whisking constantly until the mixture thickens slightly. The mixture should read around 165°F before removing the pan from the heat. Whisk in the cold butter until it has completely melted and the curd is very shiny.
        • Whisk in the reserved gelatin mixture until very well incorporated. Use a rubber spatula to press and strain the mixture slowly through a fine-mesh sieve into a small bowl. Allow to cool tot room temperature, stirring occasionally. Once the mixture is cooled completely, use an offset spatula to spread the lemon curd evenly over the top of the cooled custard layer. Refrigerate the pie for at least 2 hours or up to overnight to allow the curd time to set.

        garnishing the pie

        • No more than 2 hours before serving so as not to allow the strawberry juice to weep into the lemon curd, arrange the strawberry halves, points outward and upward, by leaning them on the crust at the outer edge of the filling. Continue arranging the slices in layers slightly overlapping them like shingles. You can choose to cover the entire top of the pie with strawberry slices or leave some of the lemon curd exposed.
        • Warm the strawberry jelly in a saucepan over low heat until the jelly is loose and thin but not hot. Use a pastry brush to gently dab a thin layer of jelly all over the strawberry topping. Garnish with edible flowers or blossoms, if using. Refrigerate until ready to serve. 


        The lemon curd may be made a day in advance and refrigerated until ready to use.
        The strawberries may also be hulled and halved/quartered a day in advance. Rinse and drain well before using.
        If there is no time to assemble and bake a pastry crust, consider using a store-bought graham cracker crust or a homemade graham cracker and pretzel crust.
        This pie is best eaten on the day the fresh strawberries are added as garnish to the pie, and only added 2 hours before serving so as not to allow the berry juice to weep into the lemon curd.


        Serving: 1servingCalories: 527kcalCarbohydrates: 72gProtein: 12gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 187mgSodium: 251mgPotassium: 472mgFiber: 3gSugar: 52gVitamin A: 518IUVitamin C: 64mgCalcium: 232mgIron: 2mg
        Keyword bake, curd, custard, easy, lemon, pie, pie recipes, spring desserts, strawberry
        Tried this recipe?Let me know how it was!