Lemon Zabaglione

In the bottom of the cooked pie shell evenly spread the sherbet. Wrap with foil or plastic wrap. Seal tightly and freeze at least 4 hours or overnight. Reserve 4 to 5 whole strawberries with stems to garnish. Remove stems and halve the remaining strawberries. Mix the berries with the 2 tablespoons sugar. Shortly before serving, spread the berries over the sherbet. Beat the egg whites with the vanilla until foamy. Add the cream of tartar. Beat until soft peaks are formed. Gradually beat in 1/2 cup sugar, continue beating until stiff peaks form. Pile the meringue over the pie, making sure it touches the crust all around the pie. Sprinkle the confectioners' sugar thru a sieve over the meringue. Place pie on a heavy wood board. Bake in a preheated 500 degree oven for about 3 minutes or until delicately browned. Press the whole berries into the meringue. Serve immediately. Serves 10.