Strawberry Meringue Tart Food

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar 1 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.
• Spread onto the bottom and up the sides of a greased 10-inch deep pie pan. Bake at 350F for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack. Set aside 1 strawberry for garnish.
• Slice half the strawberries and set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
• Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Spoon into meringue shell. Garnish with reserved strawberry.
• Refrigerate for 3 hours or until set.

STRAWBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 325°F.
• Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
• Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
• Place sliced strawberries over baked filling.
• Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
• Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.