1 baked 9" pastry shell
1 egg
1 tbsp. salad oil
4 oz. ricotta cheese, room temperature
4 oz. cream cheese, room temperature
1/3 c. sugar
1 tsp. finely grated lemon peel
1 pt. fresh strawberries, hulled
1 c. strawberry jelly
2 sprigs fresh rosemary or 1 tsp. dried in cheesecloth garni bag

Preheat oven to 350 degrees. In a blender, combine the egg, oil, ricotta and cream cheese and sugar. Blend well. Fold in the lemon peel. Pour mixture into the baked pastry shell, using a rubber spatula to make level. Bake in the preheated oven for 25 minutes or until the filling is barely firm. Remove when baking is complete and cool.

Meanwhile, place the jelly and rosemary in a saucepan. Bring to a boil while constantly stirring. Reduce heat to simmer and cover. Simmer for 10 minutes. Discard rosemary sprigs (or garni bag) and cool.

Arrange the berries on the top of the baked pie, hull side down, with the smallest berries on the outside of pie, and the largest ones in the center. Carefully spoon the cooled jelly over each berry, one by one. Place completed pie in the refrigerator until the jelly has set (about 1/2 hour). Refrigerate any leftover portions. Makes 8 servings.