ANNETTE THOMPSON 1 pint Fresh strawberries
1/2 cup Milk
1 Envelope unflavored gelatin
2/3 cup Sugar
1 1/2 tablespoons Grated fresh lemon peel
1/4 cup Fresh lemon juice
2 cups Whipping cream
1 Baked cooled pie crust
1 Powdered sugar
Stem strawberries; cover, and chill. Combine milk and gelatin in 1 quart saucepan. Set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes. Meanwhile, whip cream to form stiff peaks.Fold in gelatin mixture to blend thoroughly Spoon into pie shell, mounding top. Halve strawberries. Cover filling with berries. Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving. Annette Thompson.