Great recipe but I underestimated the time I needed to make it. Made the mistake of putting "crust" on a (too)small cookie sheet to bake - it took a lot of time and stirring to get it done right. Next time I'll find my biggest baking sheet or divide in two. Still not sure it ended up as intended, but it got a little brown and was crispy so I thought that was correct. You can't "pat" it in pan if you cook as I did (until it's crispy); however, I just dumped it in pan and evened it out and by the time we ate it, the filling had softened the crust up just perfectly. As far as the strawberry filling goes, I did chop the berries up and then I mashed about 2/3 of them into even smaller pieces. The rest I left as chopped & added at end. I also had trouble with the egg whites/lemon mixture beating to stiff peaks with my portable mixer; took me at least 10 minutes. Finally, I took out about half of what I had beaten out of the bowl and added another egg white - that worked better. Then I just kept adding the first egg/lemon back in very slowly until I got soft peaks. Maybe next time I will beat the egg whites for awhile and add the lemon juice slowly towards the end. I did double the crust - good suggestion by someone else. Nice taste; really refreshing and worth the effort. I took it out of freezer about 10 minutes before serving - soft, but kept its shape and cut well.
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Great recipe but I underestimated the time I needed to make it. Made the mistake of putting...