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Berries In A Cloud (Gluten-Free)

This recipe comes to us from Joe Bacon.

3 egg whites (room temp)
1 teaspoon vanilla
¼ teaspoon cream of tarter
1 cup sugar
Filling: (see below)
2 ½ cups sliced fresh berries (I use strawberries)

Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.

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Filling:
½ cup sugar
2 teaspoon corn starch
1/3 cup water
¼ cup lemon juice
3 egg yolks beaten
1 cup whipping cream

In a saucepan combine sugar, corn starch, water and lemon juice. Cook over medium heat stirring constantly until thickened and bubbly. Remove from heat and gradually stir in eggs and return to heat, cook and stir 2 min more. Remove from heat and let cool, then, cover and chill. To chilled filling add the following: 1-cup whipping cream beaten to soft peaks. Fold into lemon filling and chill before adding to meringue shell. Spoon filling into shell and top with berries.

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