Ingredients
- Crust:
- 2 cups flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1 tablespoon white vinegar
- 4 to 5 tablespoon milk
- Filling:
- 1 package 8 ounce cream cheese, softened
- 3/4 cup confectioner sugar
- 2 teaspoons grated lemon peel
- 1/2 teaspoon lemon extract
- Topping:
- 6 cups fresh strawberries, hulled (about 2 pounds)
- 3/4 cup sugar
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup water
Preparation
Step 1
1 package (3 ounces) strawberry gelatin
1 teaspoon butter
In a large bowl, mix flour, sugar and salt, cut shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Refrigerate 1 hour or overnight. Bake on lower oven rack 0 to 25 minutes.
In bowl, beat cream cheese, confectioners sugar, lemon peel and extract until well blended. Spread carefully in bottom of crust. Refrigerate while preparing topping…
Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended, bring to a boil over medium heat, stirring constantly. Cook and stir -2 minutes longer or until thick and clear. Remove from heat, stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours.