Strawberries & Lemon Custard in Meringue

This is one of my very favorite desserts.

Meringue Crust
4 egg whites (reserve the yolks)
1/2 teaspoon cream of tartar
1 cup sugar

Preheat oven to 275 degrees. Grease a 9-inch pie plate. Place egg whites and cream of tartar in a large mixing bowl. Beat until frothy. Slowly add sugar in a slow stream, beating constantly, and continue beating until stiff and glossy. Spread in pie pan over the bottom and about 1 inch up the sides. Bake 1 hour until lightly browned and firm to the touch. Remove from the oven and cool completely.

4 reserved egg yolks
1/2 cup sugar
1 tablespoon lemon zest
3 tablespoons lemon juice
1/4 teaspoon salt
2 cups heavy cream, whipped
2 cups sliced strawberries, sweetened to taste

Place yolks in a heavy-bottomed pan. Add sugar, lemon zest, lemon juice, and salt. Cook, stirring constantly, over low heat, until the mixture is very thick, about 4 minutes. Remove from heat and cool. Stir occasionally as it cools. Gently stir in half the whipped cream. Spoon into the meringue crust. Refrigerate at least 6 hours.

Spread half of the strawberries over the filling. Spread the remaining whipped cream over the berries. Top with the remaining berries. This pie is best eaten the day it is made.

Serves 8.