Fresh Strawberry Meringue

Submitted by Leslie in Texas

"A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time."

 

• Ready In: 2hrs
• Ingredients: 14
• Serves: 8

ingredients

• 4 egg whites, at room temperature
• 1⁄2 teaspoon cream of tartar
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup sugar
• 2 cups sifted powdered sugar
• 2 tablespoons sifted powdered sugar
• 1⁄2 cup unsalted butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon, rind of
• 1 pint fresh strawberries
• 1⁄2 cup whipping cream
• 1⁄2 teaspoon unflavored gelatin

directions

1. Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
2. Beat with an electric mixer until partially stiff.
3. Add sugar gradually, beating until stiff.
4. Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
5. Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
6. Meringue shell will crack while it's baking.
7. Let cool in plate.
8. Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
9. Spread over meringue shell.
10. Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
11. Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
12. Chill in refrigerator for several hours or overnight.
13. Garnish with reserved berries and serve.