1 pt. fresh strawberries
1 1/2 c. sugar
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 (about 1 1/4 cups). 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 whipped cream. Chill until mixture mounds. Pile into cooled shell. Chill firm, about 5 hours. Trim with whipped cream.