Strawberry Lemon Pie

Lemons and strawberries are an especially good combination. We used fresh lemon juice and lemon yogurt to make a custard filling, then topped it with fresh luscious strawberries and sweet strawberry jam.

Preparation Time: 20 Mins.
Total Time to Serve: 4 Hours 20 Mins.
Servings: 8

INGREDIENTS

3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cup water
2 egg yolks, beaten
1/4 cup lemon juice
1 teaspoon butter or margarine
1 teaspoon grated lemon peel
2 containers (6 ounces each) low-fat lemon yogurt
1 Keebler® Ready Crust® Reduced Fat Graham Pie Crust
1 1/2 cups halved fresh strawberries
2 tablespoons strawberry jam, melted

DIRECTIONS

1. In small saucepan stir together sugar, cornstarch and flour. Stir in water. Cook and stir over medium heat until mixture thickens and boils. Remove from heat.

2. Gradually stir about half of the hot mixture into the egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir over medium-low heat until mixture boils. Continue cooking and stirring over medium-low heat for 2 minutes more. Remove from heat.

3. Gently stir in lemon juice, butter and lemon peel. Fold in yogurt. Spread in pie crust. Arrange strawberries on top. Drizzle with strawberry jam. Refrigerate at least 4 hours or until set. Store in refrigerator.

NUTRITIONAL PANEL