2cupsfresh strawberries, hulled and sliced in half
1/2cupsugar
2teaspoonslemon juice
2large egg whites
8ouncesheavy cream
1/8teaspoonground ginger
1teaspoonvanilla extract
Instructions
Preheat the oven to 350° F.
Mix the flour, brown sugar, pecans, butter, cinnamon, nutmeg, and salt together then press into a 9×13 pan and bake for 20 minutes.
For the filling, stir the brown sugar into the sliced strawberries and let macerate at room temperature for half an hour or until juicy.
Meanwhile, beat the egg whites, lemon juice, and sugar until light and fluffy. Then in a separate bowl, whip the cream until also light and fluffy and then stir into it the vanilla and ginger.
Add the strawberries to the whipped cream and then fold in the meringue.
Spread the fluffy strawberry filling over the crust, cover well and then freeze overnight or for at least 6 hours.
Before serving, let it thaw a bit and then cut into squares.
Alternatively, you could freeze the crust and filling into bowls or glasses and serve it that way.