Preheat oven to very slow 225 degrees.
Beat egg whites with the cream of tartar until stiff.
Gradually beat in the 3/4 cup of sugar until the meringue is smooth and glossy looking.
Pour into a round 8 inch pie pan making a nest about one inch deep on the bottom and with a two inch thick rim.
Bake in the very slow oven for 1 1/4 hours.
Cool completely.
Meanwhile in the top of a double boiler (simmering water underneath, not a high boil) beat the four egg yolks and the sugar.
Add the rind and the lemon juice, beating well.
Cook over simmering water stirring constantly until quite thick.
Cool.
Beat one cup of cream until nearly stiff.
Fold into the cooled lemon mixture.
Pour into the meringue shell and chill for at least 24 hours.
Just before serving, beat remaining half cup of cream with the sugar until nearly stiff and top the lemon custard to the edges, stud with the strawberries, one enormous berry to make each serving.
Serve and smile with pride when you serve this pretty dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	252.1 Kcal (1055 kJ)
Calories from fat	92.41 Kcal
		% Daily Value*
Total Fat	10.27g	16%
Cholesterol	133.32mg	44%
Sodium	105.14mg	4%
Potassium	220.34mg	5%
Total Carbs	33.68g	11%
Sugars	28.9g	116%
Dietary Fiber	0.37g	1%
Protein	8.32g	17%
Vitamin C	17.2mg	29%
Iron	0.6mg	3%
Calcium	86mg	9%

Amount Per 100 g
Calories	145.14 Kcal (608 kJ)
Calories from fat	53.2 Kcal
		% Daily Value*
Total Fat	5.91g	16%
Cholesterol	76.76mg	44%
Sodium	60.53mg	4%
Potassium	126.86mg	5%
Total Carbs	19.39g	11%
Sugars	16.64g	116%
Dietary Fiber	0.21g	1%
Protein	4.79g	17%
Vitamin C	9.9mg	29%
Iron	0.4mg	3%
Calcium	49.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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