Miss Marigold was at her food dish, when she realized her favorite person had gone out to get on the tractor. She stretched herself between the kitchen and dining room doorway and threw her soulful eyes at me. But I had just sat down with my cup of coffee and made her wait. Spoiled? Just a bit.
It’s strawberry season, so a pie is on tonight’s menu. Lemon Strawberry Pie. Put this recipe under refrigerator pies and Sunday dinner favorites. Also, it’s just in time for your Easter celebration.
Here’s what to do:
In a big mixing bowl whip up a small carton of heavy whipping cream… (what else does one do with whipping cream?). I added a 1/3 cup of sugar, a little salt and vanilla.
Once nice a fluffy, add the zest of one lemon, the juice of the same lemon and a can of sweetened condensed milk.
Mix all of that together, then add in a generous cup of fresh strawberries that have been washed, capped, sliced and lightly sweetened with a little sugar. I prepared my strawberries the night before, because this step is the most time consuming of this recipe. Slowly let the mixer incorporate the strawberries into the whipped mixture. Next, pour into a graham cracker crust.
Decorate the top of your pie with strawberry slices, if you wish. Lightly cover with plastic wrap and chill in the frig a few hours before serving.
The local Piggly Wiggly had some springy candies, so I bought Jordan Almonds and Gelly Frogs. They’re gilding the lily of my strawberry pie stand. Try this for Easter dessert.
Blessings from the Exile’s Kitchen and spoiled Marigold.