Strawberry Chiffon Dessert or Pie Filling

Strawberry Chiffon Dessert or Pie Filling

Yield: 6 lb 8 oz (3 kg)

Ingredients:
- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 4 lb (1800 g) Frozen sweetened strawberries (view notice)
- 1 tsp (5 mL) Salt
- 1 oz (30 g) Cornstarch
- 4 fl oz (125 mL) Water
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 fl oz (30 mL) Lemon juice
- 1 lb (450 g) Egg whites
- 12 oz (350 g) Sugar

Directions:
1. First, thaw and drain the strawberries, scheduling the juice. Chop the strawberries coarsely.
2. Next, area the reserved juice and salt in a saucepan. bring to a boil.
3. Then, dissolve the cornstarch in the water and stir into the strawberry juice. Cook until finally thick. Remove against heat.
4. Then, melt the gelatin in the water. Include to the warm, thickened fruit juice and stir until comprehensively dissolved.
5. Then, stir in the lemon juice and the drained strawberries.
6. Then, chill the blend until thickened yet not preset.
7. Then, overcome the egg whites until they sort smooth peaks.
8. Then, slowly and gradually insert the sugar and progress to battle till a thick, shiny meringue is shaped.
9. Then, fold the meringue into the fruit mix.
10. Then, component into affected individual serving dishes or fill baked pie shells.
11. Finally, chill until fixed.