MEYER LEMON AND STRAWBERRY PIE

This is a recipe I saved several years ago from Hoosier Homemade. She adapted it from a Pillsbury recipe. The (notes) are mine.

• 1 pie crust - store bought or homemade
Filling
• 1/2 cup Truvia Baking Blend (I use Splenda Granular)
• 2 tablespoons cornstarch
• 2 tablespoons flour, all-purpose (I always use white whole wheat - never refined all-purpose)
• 1 1/2 cups water
• 3 egg yolks, beaten
• 1 tablespoon grated Meyer lemon peel
• 1/3 cup Meyer lemon juice
• 1 tablespoon butter
Topping
• Fresh Strawberries
• Fresh Whipping Cream or whipped topping

Instructions

1. Preheat oven to 400 degrees. Prepare and bake pie crust according to directions on box or make your own in a pie plate or tart pan.Cool
Filling
2. In a saucepan, combine flour, cornstarch and Truvia Baking Blend
3. Gradually add water, whisking constantly
4. Heat to boiling over medium heat, cook and stir for 1 minute, remove from heat
5. Whisk egg yolks in a small bowl. Gradually add 1/2 cup of cooked mixture, whisking constantly.
6. Stir the egg mixture into the cooked mixture
7. Stir in lemon juice and peel, cook over medium heat for about 5 minutes until thickened, stirring constantly
8. Remove from heat and let stand 10 minutes
9. Pour into cooled pie crust and place in fridge for at least 2 hours
10. Clean and slice strawberries when you are ready to serve
11. Serve with fresh whipping cream

Note: Recipe adapted from Pillsbury.