Upside-Down Lemon Meringue - cooking recipe

Ingredients

2 eggs, separated plus 1 whole egg
1/2 c. sugar plus 2 Tbsp.
whip topping
1 lemon
1/4 c. water

Preparation

Beat egg
whites
until
stiff,
gradually add 2 tablespoons sugar and
continue
to
beat
until glossy.
Spread in greased and floured cake pan.
Bake in slow oven, (150\u00b0) about 1 hour until
dry.
Meanwhile,
combine the 2 egg yolks with 1 whole egg, 1/2 cup sugar and 1/4 cup water in a saucepan with juice
of
1 lemon and rind.
Cook over hot water until thick. Cool completely.
After\tmeringue
has cooled, fill shell 1/2 with whipped
topping.
Top
with
lemon custard and decorate with dollops
of whip cream and strawberry halves.
Refrigerate.