1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. melted butter
2 egg whites
2 tsp. lemon juice
2/3 c. sugar
1 (10 oz.) pkg. thawed strawberries
1/2 pt. whipped whipping cream

Mix flour, brown sugar, pecans and butter with pastry blender or fork. Pat 2/3 of mix in a 9 x 13 inch pan; pat remaining mix in small pan. Bake at 350 degrees until light golden brown. Approximately 15 minutes. Beat egg whites, lemon juice, sugar and strawberries 10 minutes at top mixer speed. Fold in whipped cream and spread over crust. Crumble crust from small pan and put over. Freeze. Refrigerate prior to serving.