Method:
Line cookie sheet with foil. Draw a 9-inch (23 cm) circle. In large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in 1 cup (250 mL) sugar, 2 tbsp (25 mL) at a time, beating well after each addition; continue beating until stiff, glossy peaks form.

Spoon onto prepared cookie sheet, shaping it within the circle and mounding higher around the edge. Bake in a 250° F (120° C) oven for 1 1/4 to 1 1/2 hours until crisp on the outside and firm to the touch. Turn off heat and allow to cool in oven with oven door propped open.

Meanwhile, in heavy saucepan, whisk together egg yolks, remaining 1/3 cup (75 mL) sugar and lemon juice. Cook over low heat, stirring constantly, for 5 to 6 minutes until thickened and smooth. Cover surface directly with plastic wrap; cool.

Whip cream until stiff; fold in cooled lemon mixture. Just before serving, spread whipped cream mixture over meringue. Serve with strawberries.

Number of Servings: 6
Cooking 5 minutes
Baking 75 minutes

Nutrients per serving
Calories 390
Fat 17 g
Saturated 9 g
Carbohydrate 58 g
Fibre 2 g
Protein 6 g