10-16 oz sliced fresh strawberries, sprinkled lightly with
sugar (frozen strawberries can be substituted)
2 egg whites (wash the eggs before you separate)
3/4 cup sugar
1 TBSP lemon juice
1/8 tsp salt
9-10” graham or cookie crust
Refrigerate the bowl and beaters. You will need 2 separate bowls. Use a medium one for the whipped cream.
Place the cream in the bowl and whip until it starts to firm up. Add the vanilla and powdered sugar, and whip until peaks form. Place in the refrigerator.
In a large bowl, place strawberries, egg whites, sugar, lemon juice, and salt. Beat at high speed for 15 minutes. You may have to start at medium speed to keep from covering the kitchen with splatter. The mixture will get very fluffy.
By hand, fold in whipping cream. Pile into crust and place in freezer. Let it freeze firmly before serving.