4 egg whites, at room temp.
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
1 c. sugar
2 c. + 2 tbsp. sifted powdered sugar
1/2 c. butter
3 egg yolks
1 tbsp. lemon juice
1 tsp. grated lemon peel (opt.)
1 pt. fresh strawberries or other berries
1/2 c. whipping cream

Combine first 3 ingredients with 1/2 teaspoon vanilla in large bowl of mixer; beat until partially stiff. Add sugar gradually, beating until stiff. Spread meringue about 1" thick over buttered 9" pie pan, building up high, fluffy border. Bake at 275 degrees for 1 hour or until meringue is cream colored and feels dry and firm. Meringue shell will crack while baking. Let cool in pan.

Cream 2 cups powdered sugar, butter and egg yolks until light and fluffy; beat in lemon juice and peel. Spread over meringue shell. Wash, drain and hull berries, reserving several berries for garnish. Arrange berries over creamy layer, pressing down lightly. Whip cream, remaining powdered sugar and remaining vanilla until stiff; spread over berries. Chill in refrigerator for several hours or overnight. Garnish with reserved berries. Yield: 8 servings.