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

Crush strawberries (1 1/4 cups); add 1/2 cup sugar. Let stand for 30 minutes. Soften gelatin in water; dissolve over low heat. Cool. Add lemon juice and dash of salt. Chill, stirring occasionally, until partially set.

Beat egg whites until soft peaks. Gradually add 1/4 cup sugar, beating until soft peaks form. Fold in strawberry mixture, then whipped cream. Chill until mixture mounds. Pour into cooled shell. Chill firm for 5 hours.