1 baked 9 inch pie shell
1 tbsp. gelatin
1/4 c. cold water
3 eggs
1/4 c. sugar
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. cream of tartar
1 1/8 c. crushed strawberries and juice
3/8 to 1/2 c. sugar, depending on sweetness of berries

Soak gelatin in cold water about 5 minutes. Beat egg yolks slightly in top of double boiler. Blend in 1/4 cup sugar, salt, and lemon juice. Cook over hot water, stirring constantly until smooth and thickened, 5-10 minutes. Blend in the soaked gelatin and crushed strawberries and beat with rotary beater 1 minute. Remove from heat and cool.

Chill in refrigerator until thick enough to barely hold its shape. Then beat again with rotary beater until smooth. Make a stiff meringue by beating the egg whites with cream of tartar until stiff enough to hold a point, gradually beating in the sugar.

Continue to beat until the mixture is stiff and glossy. Fold the meringue into the strawberry mixture and pile lightly into cooled baked pie shell. Chill in refrigerator until "set" - about 1/2 hour. Keep cool until ready to serve.

If desired spread stiffly whipped cream over the top of the pie and decorate with a ring of sliced berries around the edge.