Something I made last night. This pie is a good one. Very refreshing for upcoming summer days.
1 rolled unbaked pie crust
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/2 cup sugar
juice of 1 lemon
zest of 1 lemon
1/2 cup sugar
1-2 T cornstarch
5 cups fresh strawberries (halve large berries)
1. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.
2. Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked pie crust, building up meringue along edges. Bake 3-5 minutes until meringue peaks are browned nicely. Cool on rack. Meringue will fall slightly.
3. In large saucepan, cook lemon juice, lemon zest, sugar and cornstarch over medium heat until sugar is nearly dissolved and mixture is thickened. Add berries to mixture lightly stir to coat berries and cook until berries are warmed and tender, not mushy. Spoon filling mixture into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint or whipped cream. Cut with serrated knife. Makes 8 servings.