Instructions: Beat egg whites with cream of tartar until stiff. Gradually beat in the sugar and continue to beat until meringue is smooth and glossy.

Empty into a round 8 1/2-by-2 inch baking dish, making a nest about one inch deep with a rim about two inches thick. Bake in the very slow oven for 1 1/4 hours. Cool.

4 egg yolks
1/2 cup sugar
1 teaspoon grated lemon rind
6 tablespoons lemon juice

In top of double boiler, beat egg yolks and sugar. Stir in grated lemon rind and lemon juice. Cook, stirring over simmering water for about 15 minutes, or until custard is thick. Cool.

1 cup of cream

Beat cream until stiff. Fold into the lemon custard. Pour custard into the meringue nest and chill for 24 hours.

1/2 cup cream
2 tablespoons sugar
6 large whole strawberries

Presentation: Just before serving, beat 1/2 cup cream and stir in two tablespoons sugar. Spread the whipped cream over the lemon custard and stud with 6 large whole strawberries, one enormous berry to mark each serving.

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