2 1/2 c. fresh strawberries
1/4 c. sugar
1 tbsp. lemon juice
1 envelope unflavored gelatin
3/4 c. water
2 egg whites
1/4 c. sugar
1/2 c. whipped cream
1/4 c. sugar

Crush enough strawberries to measure 1 1/4 cups. Stir in 1/4 cup sugar and lemon juice. Let mixture stand 30 minutes. Meanwhile stir 1/4 cup sugar and gelatin in small sauce pan. Stir in water, heat and stir until sugar and gelatin is dissolved. Chill to consistency to corn syrup, stirring occasionally. Remove from refrigerator. Beat egg whites until soft flakes form. Slowly add 1/4 cup sugar, beating until soft peaks form. When gelatin is the consistency of unteaten egg whites, fold in stiff beaten egg whites. Beat whipped cream until soft peaks form. Fold whipped cream into strawberry mixture. chill until mounds when spooned. Pile mixture into bake pastry shell. Chill 8 hours.

Pastry: line 9 inch pie plate with pastry, to 1/2 inch beyond edge. Bake on 450 degrees for 10 to 12 minutes. Cool on rack.