Fresh Strawberry Meringue - cooking recipe

Ingredients

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 cups sifted powdered sugar
2 tablespoons sifted powdered sugar
1/2 cup unsalted butter
3 egg yolks
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1 pint fresh strawberries
1/2 cup whipping cream
1/2 teaspoon unflavored gelatin

Preparation

Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
Beat with an electric mixer until partially stiff.
Add sugar gradually, beating until stiff.
Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
Meringue shell will crack while it's baking.
Let cool in plate.
Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
Spread over meringue shell.
Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
Chill in refrigerator for several hours or overnight.
Garnish with reserved berries and serve.