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| 1 1/2 Tasse | all-purpose flour |
| 2 Esslöffel | Sugar granulated |
| 1/2 Teelöffel | salt |
| 1/3 Tasse | Oil, vegetable |
| 3 Esslöffel | milk whole |
| 1 Tasse | Sugar granulated |
| 2 Esslöffel | all-purpose flour |
| 2 Teelöffel | Lemon peel grated |
| 1/4 Tasse | lemon juice |
| 1 Esslöffel | Butter melted |
| 1 Tasse | milk whole |
| 3 gross | Eggs; seperated, room temp |
| 1 x ca. 1/2 Liter | Strawberries; reserve 5, slice remaining |
| 1/2 Tasse | Strawberry jam, seedless; melted |
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Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl. Add oil and milk. Stir with a fork until well blended. (Mixture will be crumbly.) Scatter evenly in ungreased pie plate. Press over bottom and up sides. Press edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a large bowl. Whisk in lemon juice, butter, milk and egg yolks until blended. Beat egg whites in a large bowl with electric mixer until stiff peaks form when beaters are lifted. Stir gently (fold) into lemon mixture. Pour into crust.
Bake 35 to 40 minutes until a pick inserted near center comes out clean and top is golden.
Cool completely on wire rack. Cover and refrigerate up to 2 days.
Up To 8 Hours Before Serving: Arrange sliced berries on pie beginning at outer edge and leaving a 2 1/2 inch circle empty in center. Fill circle with reserved whole berries. Brush sliced and whole berries with melted jam. Refrigerate until serving.
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