Yield: 8 Servings
|4||Egg whites; room temperature|
|½ teaspoon||Cream of tartar|
|1 teaspoon||Vanilla; divided|
|2 cups||Sifted powdered sugar|
|½ cup||Butter or margarine|
|1 tablespoon||Lemon juice|
|1 teaspoon||Grated lemon peel|
|1 pint||Fresh strawberries|
|½ cup||Whipping cream|
|2 tablespoons||Powdered sugar|
Combine first 3 ingredients with ½ teaspoon vanilla in a large bowl. Beat until partially stiff. Add sugar gradually, beating until stiff. Spread meringue about 1 inch thick over buttered 9 inch pie pan, building a high, fluffy border. Bake at 275ø for 1 hour or until meringue is cream colored and feels dry and firm. Meringue shell will crack while baking. Let cool in pan. Cream powdered sugar, butter, and egg yolks until light and fluffy.
Beat in lemon juice and peel. Spread over meringue shell. Wash, drain and hull berries, reserving several berries for garnish. Arrange berries over creamy layer, pressing down lightly. Whip cream, powdered sugar and remaining vanilla until stiff. Spread over berries. Chill several hours.
Garnish with berries. Yield: 8 servings.
MARY SUE JACOBS (MRS. JOHN)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .