Fresh Strawberry Meringue

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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