A baked pastry pie crust is filled with a billowy cloud of mousse-like gelatin lemon cream and topped with fresh strawberries.

Strawberry-Lemon Pie

2 pints strawberries, washed and dried
1/2 cup milk
1 (3.5-ounce) package package unflavored gelatin
2/3 cup granulated sugar
1 lemon
2 cups heavy cream

1 (9-inch) baked pastry pie crust*
1/4 cup powdered sugar

1. Hull and cut strawberries in half. Cover and keep refrigerated.
2. In a saucepan, combine milk with unflavored gelatin. Stir together over low heat gradually stirring in sugar until completely dissolved. Add the grated lemon peel and juice from the lemon.
3. Remove from the heat and cool.
4. Meanwhile, in a bowl, with an electric mixer at medium speed, whip cream to stiff peaks and fold in the cooled gelatin mixture. Spoon into a 9-inch pie crust and cover with the strawberries.
5. Chill until firm, then dust lightly with powdered sugar before serving.

Makes 8 servings.

*1 (9-inch) graham, vanilla wafer or shortbread crumb crust can be substituted.