Close
Ingredients
| eggs: 4 (whites//at room temperature) |
| cream of tartar: 1/2 tsp |
| salt: 1/4 tsp |
| vanilla extract: 1 tsp |
| granulated sugar: 1 cup |
| powdered sugar (sifted): 2 cups |
| powdered sugar (sifted): 2 Tbl |
| unsalted butter: 1/2 cup |
| eggs: 3 (yolks) |
| lemon juice: 1 Tbl |
| lemon zest: 1 tsp |
| strawberries (whole): 1 pt (fresh) |
| light whipping cream (fluid): 1/2 cup |
| unflavored gelatin: 1/2 tsp |
Fresh Strawberry Meringue
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- 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.