Frozen Berry Meringue Squares

I first tried this recipe last summer at my baby shower for Liam. One of the ladies at our church made it as the dessert, and I immediately fell in love with it. This dessert is wonderful for the summer, and best of all? It can be made ahead of time and stored in a freezer, so you can make several pans of this and have a delicious dessert ready at a moment's notice. The original recipe makes one 13x9 inch pan, but for this recipe I have doubled the crust portion of the recipe, and found that I could divide it into 3- 8x8 square pans, which is a more manageable sized dessert for our family, even if we include a few guests. If you don't plan to eat this dessert right away, I suggest using foil bakeware so you don't tie up the use of your normal bakeware!!! Another word to the wise- for the berry portion of the recipe, make sure not to get any egg yolk or whipping cream in the meringue mixture or else it will not form stiff peaks! I learned that the hard way the first time I made this recipe!!!

Frozen Berry Meringue Squares
2 cups sifted all purpose flour
1/2 cup brown sugar
1 cup chopped nuts (I like pecans!)
1 cup butter, melted

2 egg whites
1 cup sugar
2 tablespoons lemon juice
2 cups fresh sliced strawberries or raspberries*
1 cup whipping cream, whipped

Stir together flour, brown sugar, nuts and butter, spread evenly in a shallow baking pan. Bake at 350 degrees for 20 minutes, stirring occasionally. Sprinkle 3/4ths of the crumbs into 3- 8x8 pans (or 1-13x9 and 1 8x8!). Allow to cool. Combine egg whites, sugar, berries and lemon juice in large bowl and beat at high speed for about 10 minutes until stiff peaks form. Fold in whipped cream. Spoon over cooled crumbs and top with remaining crumbs. Freeze for 6 hours or overnight. Before serving, allow to slightly thaw and trim with whole berries.

*You can also use one 10 oz package of frozen berries partially thawed if fresh berries are not available. Make sure to reduce the sugar added to 2/3 cup.