I try new recipes all the time. Some I make more than once, like this one. Dorothy gave me this recipe about 30 years ago. She's the wife of the physician who delivered our eldest daughter in a small jungle hospital in South America. I remember first eating this - it was so deliciously cool and frosty - perfect for a hot and humid climate.
I've made this recipe more times than I can count. I like having it in the freezer during the summer - to me, it's better than ice cream!
1 1/4 cups all-purpose flour
1/2 cup butter
1/3 cup sugar
1/2 cup walnuts or pecans (optional)
Crumble the above ingredients all together, using your hands or a food processor. Place in a 9 x 13 inch glass pan. I just put all the ingredients in the pan and mix it there. Bake at 350 degrees for 20 minutes, stirring once or twice. Let cool completely. Take out about 1/3 of the crumbs to use for a topping, and ensure that the remaining crumbs are scattered evenly over the pan bottom. Set aside while you make the filling.
2 egg whites
1/2 cup sugar
1 1/2 cups partially frozen strawberries (or raspberries)
2 teaspoons lemon juice
1 cup whipping cream
In a large mixing bowl, place the egg whites, sugar, strawberries (with any juice) and lemon juice. Beat at high speed for 10 minutes. You will have a bowl full of lovely strawberry meringue. This can splatter so take precautions.
Whip the cream in a separate bowl until stiff. Fold cream into the strawberry mixture. Turn into glass pan, on top of crumbs. Smooth the top, sprinkle on reserved crumbs. Freeze for at least 6 hours. Cut into squares to serve.