1 pt. lemon sherbet
3 egg whites
1/4 tsp. cream of tartar
1 qt. fresh strawberries, sliced & sweetened with 1 tbsp. sugar
1 (9") pastry shell, baked
1/2 tsp. vanilla
6 tbsp. sugar

Soften sherbet and spread evenly on bottom of pastry shell. Freeze solidly, 4 to 5 hours or overnight. Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Remove pie from freezer. Working quickly, arrange strawberries over sherbet. Spread meringue over berries, being careful to seal to very edges of crust. Place pie on baking sheet. Bake in extremely hot oven (500 degrees) until golden, about 3 minutes. With sharp knife, cut into wedges and serve immediately. Makes 6 to 8 servings.