SCD Recipe: Strawberry Lemonade Cream Pie

The perfect summer SCD recipe – Strawberry Lemonade Cream Pie.

This uses rich and creamy ┬álemon curd, combined with whipped cream yogurt. Yogurt can be made with whipping cream, the same as it’s made with milk. You’ll probably want to save it for an occasional treat, but it is pretty awesome for dessert making or just for a topping.

SCD Recipe Strawberry-Lemonade-Cream-Pie-Slice

SCD Recipe: Strawberry Lemonade Cream Pie
Print Recipe
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
SCD Recipe: Strawberry Lemonade Cream Pie
Print Recipe
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
Ingredients
Crust
Servings: slices
Instructions
Crust
  1. Preheat oven to 350 degrees
  2. Add all crust ingredients, except butter, to a large bowl. Mix at medium speed to combine ingredients. It will form a crumbly mixture
  3. Chop cold butter into cubes
  4. Cut in butter with dough hook or pastry cutter
  5. Form dough into a ball
  6. Press dough into into pie plate and spread out so it covers the bottom and sides of the pan
  7. Bake for 25 - 30 minutes until crust is golden brown - make sure crust is cooked through since it won't be going back into the oven
  8. Cool pie pan on wire rack
Filling
  1. Add all ingredients to a stand mixer and mix at medium-high speed until eggs lighten in color a little bit. Make sure butter is melted, but not hot enough to cook the eggs
  2. Add mixture to a small saucepan and cook over medium-low heat, stirring contantly
  3. Stir for 10 - 20 minutes until mixture thickens - it will get pretty thick and coat the back of the spoon
  4. Remove from heat and set aside. It will thicken more as it cools
  5. All mixture to cool to about room temperature
  6. Spread half of curd over the cooked pie crust
  7. Layer sliced strawberries over curd
  8. Add yogurt made from whipping cream to mixing bowl
  9. Beat on high speed for a few minutes until yogurt whips up and is fluffy
  10. Add lemon curd to whipped yogurt
  11. Mix at high speed for 2 minutes
  12. Spread whipped mixture over strawberries
  13. Chill in refrigerator or two hours before serving
  14. Store in refrigerator
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Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

Latest posts by Sherry Lipp (see all)

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Private: SCD Recipe: Strawberry Lemonade Cream Pie

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

Latest posts by Sherry Lipp (see all)

SCD Recipe: Strawberry Lemonade Cream Pie
Print Recipe
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
SCD Recipe: Strawberry Lemonade Cream Pie
Print Recipe
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
30 minutes 3 hours
Ingredients
Crust
Servings: slices
Instructions
Crust
  1. Preheat oven to 350 degrees
  2. Add all crust ingredients, except butter, to a large bowl. Mix at medium speed to combine ingredients. It will form a crumbly mixture
  3. Chop cold butter into cubes
  4. Cut in butter with dough hook or pastry cutter
  5. Form dough into a ball
  6. Press dough into into pie plate and spread out so it covers the bottom and sides of the pan
  7. Bake for 25 - 30 minutes until crust is golden brown - make sure crust is cooked through since it won't be going back into the oven
  8. Cool pie pan on wire rack
Filling
  1. Add all ingredients to a stand mixer and mix at medium-high speed until eggs lighten in color a little bit. Make sure butter is melted, but not hot enough to cook the eggs
  2. Add mixture to a small saucepan and cook over medium-low heat, stirring contantly
  3. Stir for 10 - 20 minutes until mixture thickens - it will get pretty thick and coat the back of the spoon
  4. Remove from heat and set aside. It will thicken more as it cools
  5. All mixture to cool to about room temperature
  6. Spread half of curd over the cooked pie crust
  7. Layer sliced strawberries over curd
  8. Add yogurt made from whipping cream to mixing bowl
  9. Beat on high speed for a few minutes until yogurt whips up and is fluffy
  10. Add lemon curd to whipped yogurt
  11. Mix at high speed for 2 minutes
  12. Spread whipped mixture over strawberries
  13. Chill in refrigerator or two hours before serving
  14. Store in refrigerator
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *