Lemon Strawberry Pie is a delectable blend of summer flavours layered on top of a gluten free graham crust.

This is a nice, light, colourful dessert that is the perfect end to a summer gathering.

Lemon Strawberry Pie yields about 7 servings.

Reserve some strawberries to garnish each serving, providing an extra burst of colour.

Each mouthful is the perfect blend of seasonal flavours that will wake up your taste buds.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making Lemon Strawberry Pie I separated two large eggs and set the whites aside for later.  I put the egg yolks in a microwave safe pyrex 8 cup measuring cup.

Then I added some cold water to the egg yolks and stirred them well.

Next I added in one envelope of lemon pudding and pie filling mix.

I used a wire whisk to stir the lemon pie filling in until it was all incorporated.

Then I added 2 cups of boiling water and stirred again to combine.

Once the mixture was well blended I put it in the microwave on High power for 2 minutes and cooked it until it boiled and thickened, stirring twice while it cooked.

After removing the lemon pudding from the microwave I placed it in the fridge to cool.  I stirred it every 5 minutes for about 15 minutes.  I wanted to be able to touch the bottom with my hand and it not be too hot.

While the lemon filling was cooling in the fridge I cut up some fresh strawberries.  I did a bit at a time with my egg slicer so I could have some whole ones left over for garnishing each plate.

Once I had some strawberries sliced I took out my graham pie crust.  I used the one pictured below.

I began putting sliced strawberries into the pie shell to cover the bottom.

After the bottom was completely covered with the sliced strawberries I spread one half of the prepared lemon pudding and pie filling over top of the berries.

Then I placed another layer of sliced strawberries on top of the lemon pudding and pie filling.

Now I took the egg whites I had set aside earlier and beat them with an electric hand mixer until peaks formed.

I added some strawberry jam to the remaining lemon pudding and pie filling.

Then I stirred the jam in until I was well incorporated into the lemon pudding and pie filling.

Next I scraped the beaten egg whites into the lemon strawberry mixture.

I folded in the beaten egg whites.

Then I spread the lemon strawberry fluff mixture over top of the pie.

I chilled the pie for at least an hour in the fridge before taking it out to serve.

Lemon Strawberry Pie is the perfect combination of seasonal flavours and colours to adorn any dessert table.

Enjoy this light gluten free dessert on hot summer days or make it any time of the year to serve after a hearty dinner.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Seasonal Desserts You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Lemon Strawberry Pie:

• 2 eggs, large (separated)
• 1/3 cup cold water
• 7.5 oz lemon pudding and pie filing (1 envelope)
• 2 cups boiling water
• 1 lb fresh strawberries
• 200g graham pie crust (9″)
• 1/3 cup strawberry jam

How to Make Lemon Strawberry Pie:

1. Crack the eggs and separate the yolks and the whites. Set aside the whites.
2. Add the cold water to the 2 egg yolks and stir.
3. Pour in the lemon pudding and pie filling powder and stir to combine.
4. Pour in the boiling water and stir.
5. Microwave on high power two minutes or until mixture boils and thickens, stirring twice.
6. After removing from the microwave place in fridge to cool until your hand can touch the bottom. About 15 minutes. Stir every 5 minutes.
7. While the pie filling is cooling begin slicing up the strawberries. I used my egg slicer. I wanted to reserve some berries whole to garnish each plate.
8. Line the bottom of the graham crust with the sliced berries.
9. Beat the egg whites until peaks form. Set aside.
10. Spread half of the lemon pudding and pie filling over the strawberries in the graham crust.
11. Cover the lemon pudding and pie filling with sliced strawberries.
12. Add the strawberry jam to the remainig lemon pudding and pie filling. Stir to combine.
13. Fold the beaten egg whites into the lemon strawberry mixture.
14. Spread the lemon strawberry fluff over top of the pie.
15. Chill in the refrigerator for at least an hour before serving.
16. When chilled, slice and serve.
17. Enjoy!