1/3 c. fresh lemon juice
2/3 c. water
1 env. unflavored gelatin
1/4 c. granulated sugar, plus 2 tbsp.
3 egg yolks, slightly beaten
1 tbsp. lemon zest
5 egg whites
1/2 tsp. cream of tartar
1 pastry crust, baked
10 strawberries, thinly sliced (optional)

In a saucepan, combine lemon juice, water, gelatin, 1/4 cup of the sugar, and egg yolks. Heat just to boiling, stirring constantly. Remove from heat. Stir in lemon zest. Place saucepan in a larger saucepan filled with ice and water. Refrigerate 20 minutes or until mixture mounds when dropped from a spoon.

Beat egg whites and cream of tartar to soft peaks; gradually add remaining 2 tablespoons sugar and beat to stiff peaks. Fold in lemon mixture. Mound into pie shell and chill at least 3 hours.

Just before serving, layer top of each piece with sliced strawberries, if desired. Makes 10 servings.