Strawberry Lemonade Pie #PiDay

Ingredients

• 1 9-inch pie crust, baked
strawberry layer
• 1 quart fresh strawberries, cleaned and halved
• Glaze
• 4 cups strawberries fresh or frozen, crushed and strained through a ricer and then through a fine sieve to make 1/2 cup juice
• 1 cup cherry juice or water
• 1/3 cup sugar
• 1 Tbsp. lemon juice
• 2 Tbsps. cornstarch, thinned with an equal amount of cherry juice or cold water
lemon layer
• 1/2 cup fresh squeezed Meyer lemon juice
• 1 teaspoon fine Meyer lemon zest
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 5 tablespoons unsalted butter

Instructions

strawberry layer
• Arrange strawberries to tightly line the bottom on the cooled, baked pie crust, tightly packed.
• Make the gel by bringing 1/2 cup strawberry juice, 1 cup water, lemon juice and sugar to a boil over medium heat, whisking constantly.
• Slowly add the cornstarch mixture, whisking constantly.
• Return to a boil and cook until thickened, about 1 minute.
• Allow to cool to room temperature before pouring over berries.
lemon layer
• Whisk together juice and sugar in a 2-quart saucepan. Whisk in zest and eggs.
• Cook over medium-low heat about 1 minute stirring constantly with a spatula. Scrape down sides often.
• Remove from heat. Stir in butter.
• Reduce heat to low and continue cooking, periodically removing from heat and stirring until curd begins to thicken and slight bubbles form.
• Pour finished curd in a bowl and cover the top with plastic wrap, pressing it against the curd so water doesn't form on top. Chill at least one hour.
• Spread chilled curd over strawberry layer. Chill.
Top with whipped cream and strawberries if desired.