Instructions

1. Bake the pie crust as per your package or recipe instructions. You're blind-baking so you'll be filling the crust later on. Allow the crust to cool completely.
2. In a medium saucepan over medium heat, cook the lemon juice and zest together just until hot. Remove from heat and allow to cool.
3. Place eggs, sugar and salt together in a medium bowl and whisk together.
4. Slowly drizzle the cooled lemon juice into the eggs/sugar/salt mix, this tempers the eggs so they don't curdle when you add the warm liquid.
5. Place the mix back onto the stovetop (using same saucepan) and cook the custard until thick--approximately 6-8 minutes.
6. Add butter to the saucepan and stir thoroughly to mix it in as it melts. Strain, if desired (not necessary but will help remove any clumps or egg bits) and allow to cook.
7. Pour pudding into cooled pie crust, cover and place in fridge for at least 4-6 hours (or overnight). When pie is cooled and thick enough to slice, add fresh strawberries on top and garnish with coulis or sauce and whipped cream, if desired. Enjoy!