1 c. flour
1/2 c. finely chopped nuts
1/4 c. brown sugar
1/2 c. melted butter

Mix all ingredients and pat in a 9x13 inch pan.

Bake at 350 degrees for 15 minutes. Take out of the oven, and stir up with a fork. Remove 1/2 cup of the crumbs and reserve. Pat the remaining mixture in the pan again, and bake 5 more minutes.

FILLING:

2 egg whites
1 c. sugar
2 tbsp. lemon juice
1 pkg. (10 oz.) frozen strawberries
1 c. whipping cream

Combine egg whites, sugar, lemon juice, and strawberries. Beat with an electric mixer for 10 to 20 minutes.

Whip the cream, and fold into the strawberry mixture. Pour over the cooled crust. Sprinkle with the reserved crumbs.

Put in freezer. Can stay in freezer several weeks. Does not need to be thawed to serve.