Tasty and light, this makes an excellent summer-time dessert. This is very easy to make into a gluten-free dessert --just use a gluten-free flour!
As others noted, this recipe seems to be missing a couple key steps--whip the egg substitutes separately, then whip the heavy whipping cream separately. THEN fold the eggs, cream, lemon juice, and strawberries and sugar together. Prepare the night before and stick in freezer.
Next time, I'm going to double the crumb mixture; it took nearly the entire amount to lay on the bottom of my 9x13 pan (leaving barely anything for sprinkling on top). I had extra strawberries, so I added more to the filling than the recipe called for, and since I had barely any crumb mixture for the top, I placed extra sliced strawberries on top. It looked beautiful!
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Tasty and light, this makes an excellent summer-time dessert. This is very easy to make into a...