“DON’T think about making the crust! It’s terrible.”

— Aunt Sandi

Filling Ingredients

• 2 large egg whites, at room temperature
• 1 cup sugar
• 2 cups sliced strawberries
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Put the egg whites, sugar, fresh strawberries, lemon juice, and vanilla into the large bowl of an electric mixer.
2. Beat on low speed to blend. Increase to high speed and continue until stiff peaks form when the beaters are withdrawn.
3. Pour into the cooled crust. Cover and freeze until very firm, a minimum of 6 hours. (It may be frozen for 3 weeks.)
4. Serve the torte directly from the freezer — it will not become totally solid.

Yield: 12 servings