| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites; room temperature |
| 1/2 |
ts |
Cream of tartar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla; divided |
| 1 |
c |
Sugar |
| 2 |
c |
Sifted powdered sugar |
| 1/2 |
c |
Butter or margarine |
| 3 |
|
Egg yolks |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
| 1 |
pt |
Fresh strawberries |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
Combine first 3 ingredients with 1/2 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 275° 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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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