1 (9 inch) prepared graham cracker crust
2 cups white sugar
1 teaspoon lemon juice
2 teaspoons lemon zest
3 cups fresh strawberries, hulled
1 (11 ounce) can sliced strawberries, drained
2 cups sliced fresh strawberries
1 cup lemon zest
1/4 cup butter, chilled and diced
1/2 teaspoon vanilla extract
1 cup white sugar
1 teaspoon lemon zest
1/2 cup milk
1 tablespoon lemon zest
Preheat oven to 450 degrees F (220 degrees C). Grease a 9 inch pie pan.
In a large bowl, mix sugar, lemon juice and lemon zest. Stir in strawberries, reserving 1/2 cup strawberries. Mix in lemon zest and eggs. Pour mixture into pie crust.
In a mixing bowl, cream together butter, sugar and lemon zest. Beat in flour, 2/3 cup at a time, beating well after each addition. Stir in flour mixture just until moistened. Pour mixture evenly into pie crust.
Bake in preheated oven for 40 minutes, or until center of pie springs back when touched. Cool completely before removing from oven.
To make the strawberry filling: Blend strawberries and lemon zest in 3 separate heavy duty or heavy duty creamers, blending all together until fruit is spreadable.
Beat lemon mixture with milk and lemon zest in medium bowl. Stir in sugar until sugar is incorporated. Stir in lemon zest. Stir in strawberries and lemon mixture. Fold into whipped cream filling.
Chilled, but appropriate since I'm a gingerbread man. Other than that, delicious recipe was very good