Strawberry Angel Pie


4 eggs at room temperature, separated
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 1/2 cups heavy cream
1/3 cup powdered sugar
2 cups strawberries, hulled and sliced


Preheat the oven to 275 degrees. Butter a 9-inch pie
pan.


Combine the egg whites, salt and cream of tartar in a
large mixing bowl. Beat with an electric mixer until
soft peaks form.


Slowly add 1 cup of the sugar and beat until shiny
stiff peaks form. Spread the mixture in the pie pan,
building a rim about 1 inch higher than the edge of the
pan.


Bake for about 1 hour, or until the meringue is lightly
golden and firm to the touch. Let cool in the
turned-off oven with the door open.


While the crust is cooling, beat the egg yolks until
they are thick and pale yellow. Slowly beat in the
remaining 1/2 cup sugar. Add the lemon juice and zest.
Cook over low heat, stirring constantly, until the
mixture thickens. Be patient; this takes about 5
minutes, but you don't want the yolks to burn.


Remove from the heat and let cool to room temperature.


Beat the cream until it is stiff enough to hold peaks
(you should have about 3 cups). Refrigerate until
time to assemble the pie.


Sprinkle the powdered sugar over the strawberries;
gently toss so they are evenly sweetened.


To assemble: Gently fold 1 cup of the whipped
cream into the lemon custard, mixing only until well
blended. Spread the mixture over the bottom of the
meringue shell.


Fold the strawberries into the remaining 2 cups
whipped
cream and pile on top of the lemon filling. If desired,
decorate the pie with whole berries, or a little
strawberry juice drizzled on top.






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