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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Paulson Estate in Boise, Idaho in 1994. Ingredients:
4 egg whites |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1 cup granulated sugar |
4 egg yolks |
1 whole egg |
1 tablespoon granulated sugar |
1 teaspoon lemon juice |
10 ounce package frozen strawberries thawed |
red food coloring |
1 cup cream for whipping |
Directions:
1. Beat egg whites with cream of tartar and salt until foamy white in a large bowl.
2. Sprinkle in sugar very slowly 1 tablespoon at a time beating constantly until firm peaks.
3. Draw 8 5” heart outlines 2” apart on brown paper lined cookie sheets.
4. Spread 1/2 cup meringue inside each dish center.
5. Bake in 250 oven for 1 hour then cool 5 minutes.
6. Remove carefully and cool completely.
7. Beat egg yolks and whole egg slightly in top of a small double boiler.
8. Stir in sugar and lemon juice then add thawed strawberries.
9. Cook stirring constantly over simmering water for 15 minutes until thick.
10. Tint deeper pink with food coloring then chill well.
11. Beat cream until stiff in a small bowl.
12. Fold half into strawberry mixture then spoon into tart shells.
13. Chill at least 4 hours.
14. Tint remaining whipped cream with food coloring and swirl on top.
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