Strawberry and lemon surprise (meringue nest with lemon custard)

Beat four egg whites with a quarter teaspoon of cream of tartar to stiff peaks.

Gradually add three cups of sugar until smooth and glossy.

Spread in an ungreased round baking dish about two inches thick and build a one-inch nest.

Bake very slowly at 225 degrees Fahrenheit for an hour and a half; cool in the oven with the door ajar for a few hours.

Over simmering water in a double boiler, whisk the four yolks with six tablespoons of lemon juice and a teaspoon of zest, stirring about 15 minutes until thick; cool.

Whip a cup of heavy cream until stiff and fold some into the chilled lemon custard.

Fill the meringue nest with the lemon custard and chill 24 hours.

Spread whipped cream over the lemon custard and stud whole strawberries into the top.