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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.”
READY IN:
2hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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