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Ingredients for A Sweet Sunshine By The Slice Strawberry And Lemon Pie
for the strawberry lemon custard
1 1/2cupsstrawberriesfresh, hulled and quartered
2largeegg yolksroom temperature
14ounce cansweetened condensed milk
1/2cuplemon juicefresh, about 1 large lemon or 1 1/2 small lemons
for the homemade lemon curd
1/2teaspoonunflavored powdered gelatin
1/4 cup + 1 teaspoonlemon juicefresh, about 1/2 small lemon
1teaspoonlemon zestfreshly grated
1largeegg yolkroom temperature
2tablespoonsunsalted buttervery cold, cut into 8 pieces
pie crust and garnish
19-inchpie crustmay be graham cracker, or may be a pastry dough blind-baked
2cupsstrawberrieswhole or hulled, halved and some quartered
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.