Lemon Cream Strawberries Recipes

LEMON STRAWBERRY PIE RECIPE

Steps:

• Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.
• Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
• Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate while you make the lemon cream.
• Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling without disturbing the filling.
• Spread 2 cups Cool Whip on top of the lemon filling. Refrigerate at least 4 hours.
• Use a piping bag and icing tip 1M to make 8 Cool Whip swirls around the edge of the pie.
• Cut 4 of the whole strawberries in half and place on the Cool Whip swirls. Add lemon slices in between the swirls. Add one whole slice in the center and place the last whole strawberry on top.

LEMON CREAM STRAWBERRIES

Steps:

• Beat the cream cheese, confectioners sugar, lemon peel and juice until smooth.
• Cover and refrigerate.
• This filling can be made ahead or it can be kept in the refrigerator.
• Remove the hulls from your strawberries, wash and dry well.
• Place on a paper-lined tray with the hull side down.
• Cut an x half way down the strawberry.
• Pull the sections apart only slightly.
• Spoon your filling into pastry bag fitted with a 1/2" star tip.
• Pie approximately a tsp.
• of filling into each strawberry.
• The berries may be filled 2 hrs.
• before serving.
• To serve: Place in petit-four cups.

ROASTED STRAWBERRY TRIFLES WITH LEMON CREAM

Steps:

• Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
• Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30-35 minutes. Let cool and break into smaller pieces. Mix in granola.
• Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
• Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8-12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
• Do Ahead
• Lemon cream can be made 2 days ahead. Keep chilled.