CRUST:

4 lg. egg whites
3/4 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
3 tbsp. flour
1/2 tsp. baking powder
1 c. finely ground almonds

FILLING:

1 can sweetened condensed milk
1/4 c. fresh lime juice (1 lime)
3 tbsp. Tequila
3 tbsp. Triple Sec
1/2 c. thawed frozen strawberries with syrup
2 c. heavy cream

CRUST: Grease and flour a 9 inch springform pan. Beat egg whites until foamy. Gradually add sugar, beating until soft peaks form. Add lemon juice, vanilla and almond extracts; beat until stiff peaks form. Combine flour, baking powder and almonds. Fold gently into egg whites. Pour into prepared pan. Bake at 325 degrees for 35 minutes, or until crust pulls away from sides of pan.

FILLING: Whip heavy cream. Beat milk, lime juice, Tequila and Triple Sec for 3 minutes until smooth. Add strawberries; beat for 1 minute. Fold in whipped cream, reserving 1/4 cup for decoration. Pour into cooled crust in springform pan. Freeze overnight. At serving time, decorate with reserved whipped cream, fresh strawberries and lime slices.