- Prep Time:
- 20 min
- Cook Time:
- 75 min
- 4 eggs, separated
- 1/4 tsp (1.25 mL) cream of tartar
- 1/4 tsp (1.25 mL) salt
- 1 1/3 cup (325 mL) sugar, divided
- 1 tsp (5 mL) vanilla extract
- 1/3 cup (75 mL) lemon juice
- 1 cup (250 mL) whipping cream (35%)
- 4 cups (1 L) strawberries, thickly sliced
Preheat oven to 250° F (120° C).
Line baking sheet with parchment paper or. Draw 9-inch (23 cm) circle on paper or foil. Turn over; circle should be visible from other side.
Beat egg whites, cream of tartar and salt in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in 1 cup (250 mL) sugar, 2 tbsp (30 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. Fold in vanilla. Spoon onto prepared baking sheet, shaping it into a circle and making side higher than center.
Bake in preheated 250° F (120° C) oven until dry and crisp on the outside and firm to the touch, 1-1/4 to 1-1/2 hours. Turn oven off; let meringue cool inside with oven door slightly ajar.
While meringue is baking, whisk egg yolks, remaining 1/3 cup (75 mL) sugar and lemon juice in saucepan. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. Cover surface directly with plastic wrap; chill in refrigerator.
Shortly before serving, whip cream until stiff; fold in cooled lemon mixture. Spread whipped cream mixture over cooled meringue. Sprinkle strawberries over top. Cut into wedges to serve.
Instead of strawberries, use other berries or fruit such as sliced kiwi, peaches and/or nectarines.
For an orange filling, use 1/4 cup (50 mL) frozen undiluted orange juice and 1 tbsp (15 mL) lemon juice instead of 1/3 cup (75 mL) lemon juice as directed above.
Meringue shell can be made ahead and stored in a cool, airtight container for several days.