Lemon Strawberry Pie

Name: Lemon Strawberry Cake
Prep time: 15 min
Cook time: 18 min
Total time: 4 h 33 min
Ingredients: 2/3 C. flour; 3 T. finely chopped walnuts (or your favorite nut); 2 T. brown sugar; 1/3 C. butter (cold); 8 oz cream cheese, softened; 1 1/3 C. milk; 1 package instant lemon pudding; 3-4 C. fresh strawberries, cut into bites size cubes; 3 oz package strawberry jello; ¾ C. boiling water; ¾ C. cold water

Desserts

Jul 13

Written By Bailie Saiz

This Lemon Strawberry Pie recipe is straight out of my grandmother’s cookbook. Handwritten. Authentic. Nothing changed. Bonus, the only baking required is the crust.

The filling is made with instant lemon pudding, which I love, then topped with fresh strawberries and strawberry jello. I must be honest and admit that jello isn’t a food I typically eat. I’m a texture freak and there is something about it that doesn’t mesh with my palate. But, I made the recipe as directed to see what I was working it.

It’s pretty good. I love strawberry and lemon together, and the crust and pudding were a great base for the strawberries and gelatin topping. There is a note on her card that says “skip gelatin topping and use strawberry topping” which I would have done except, there is no strawberry topping included. I was thinking that you could simply macerate strawberries for this part by slicing fresh strawberries and covering them with sugar. Allow them to sit for 30 minutes before putting on the prepared pie sans jello.

I knew I wanted to make a Lemon Blueberry version of this pie too which you can check out here.

This crust is super simple (and yummy!). The original recipe just calls for “nuts”, so I went with walnuts. Make sure to crush them well.

And that really wraps up all there is to say about this old school Lemon Strawberry Pie from my grandmother’s recipe book. Let me know if it’s a hit or miss for you!

Yield: 8

Author: Bailie Saiz

Lemon Strawberry Cake

Prep time: 15 MinCook time: 18 MinInactive time: 4 HourTotal time: 4 H & 33 M

A vintage recipe from my Grandmother's recipe book.

Ingredients

For the crust

2/3 C. flour
3 T. finely chopped walnuts (or your favorite nut)
2 T. brown sugar
1/3 C. butter (cold)

For the filling

8 oz cream cheese, softened
1 1/3 C. milk
1 package instant lemon pudding
3-4 C. fresh strawberries, cut into bites size cubes

For the topping

3 oz package strawberry jello
¾ C. boiling water
¾ C. cold water

Instructions

Heat oven to 350.
Combine pastry ingredients with a pastry cutter, or fork, and press into the bottom and up the sides of a 10 inch pie plate or 9x10 pan. Bake for 15-22 minutes. Allow pastry to cool before adding filling. (18 minutes in my oven)
Beat cream cheese for 2-3 minutes on medium speed.
Slowly add milk then slowly pour in the pudding mix.
Turn speed up and beat for 1 minute, until thickened.
Pour into cooled pie crust and top with fresh strawberries.
Dissolve gelatin in boiling water and then stir in the cold water, refrigerate until cooled. Then, slowly pour over the pie and return to fridge until gelatin is solid.