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Angel Pie

Ready In: 99 Minutes

Prep Time: 15 Minutes

Cook Time: 65 Minutes

Serves 4

Preheat the oven to 275°F. Butter a pie pan.
Combine the egg whites, salt, and cream of tartar in a large mixing bowl. Beat with an electric beater until soft peaks form. Slowly add 1 cup of the granulated sugar and beat until shiny peaks form.
Spread the mixture over the bottom of the pie pan and build it up around the rim about 1 inch higher than the edge of the pan. Bake for about 1 hour or until lightly brown and firm to the touch. Turn off the heat and let cool in the oven with the door open.
While the crust is cooling, beat the egg yolks until they are thick and pale. Slowly beat in the remaining 1/2 cup of the granulated sugar. Add the lemon juice. Cook over moderate heat, stirring constantly, until the mixture thickens. Cool. Spread in the meringue shell.
Shortly before serving, whip the cream, slowly adding the confectioners' sugar until it holds soft peaks. Spoon the cream over the top and decorate with the strawberries. Refrigerate until ready to serve.