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Shells
- 4 egg whites
- 1/4 tsp cream of tartar 1 mL
- 1 cup sugar 250 mL
Filling
- 4 egg yolks
- 1/3 cup sugar 75 mL
- 1/4 tsp salt 1 mL
- 3 tbsp lemon juice 45 mL
- tbsp lemon peel 15 mL
- 1 CUP whipping cream or 1 package whipped topping 250 mL
- Fresh strawberries
Shells
- Beat egg whites and cream of tartar until stiff. Add sugar very gradually, beating thoroughly after each addition, approximately 20 minutes in all.
- Grease cookie sheets with shortening or Pam and spoon meringue to form 3-inch (7.5 cm) shells, building up sides with back of spoon. Bake 20 minutes at 250˚F (120˚C), then at 300 ˚F (150 ˚C) for 40 minutes. Turn off heat, open oven door and let shells stand for at least 40 minutes.
- If making ahead, store in cardboard shirt-box in cool dry place.
Filling
- Combine all ingredients except whipped cream and strawberries in top of double boiler. Bring to a boil and simmer 2 minutes. Cool completely.
- Add whipped cream. This may be stored for several days.
- To serve, spoon filling in each shell and chill up to 8 hours. Garnish with fresh strawberries and extra whipped cream, if desired.
- Serves 8.
Notes
- When beating egg whites, always whip them in a glass bowl or in a pot that has been cleaned in sudsy water to remove all traces of grease. Never beat egg whites in plastic bowls.
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