Fresh Strawberry Meringue |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time. Ingredients:
4 egg whites, at room temperature |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 cup sugar |
2 cups sifted powdered sugar |
2 tablespoons sifted powdered sugar |
1/2 cup unsalted butter |
3 egg yolks |
1 tablespoon lemon juice |
1 teaspoon grated lemon, rind of |
1 pint fresh strawberries |
1/2 cup whipping cream |
1/2 teaspoon unflavored gelatin |
Directions:
1. Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
2. Beat with an electric mixer until partially stiff.
3. Add sugar gradually, beating until stiff.
4. Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
5. Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
6. Meringue shell will crack while it's baking.
7. Let cool in plate.
8. Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
9. Spread over meringue shell.
10. Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
11. Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
12. Chill in refrigerator for several hours or overnight.
13. Garnish with reserved berries and serve.
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