1 pt. fresh strawberries
1 env. unflavored gelatin
1 tbsp. lemon juice
1/4 c. sugar
1 9" baked pastry shell, cooled
1/2 c. sugar
2/3 c. cold water
2 egg whites
1/2 c. whipping cream, whipped

Crush strawberries (about 1 cup); add 1/2 cup sugar. Let stand 30 minutes. Soften gelatin in water, dissolve over low heat, cool. Add strawberries, lemon juice and dash of salt. Chill, stirring occasionally, until partially set.

Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating until stiff peaks form. Fold in strawberry mixture, then the whipped cream. Chill until the mixture mounds. Pour into cooled shell. Chill firm, about 5 hours. Trim with whipped cream.