method
1. Simmer the granulated sugar, water and lemon rind for 5 minutes. Cool and strain.
2. Blend the strawberries with the Confectioner’s sugar in a liquidiser, sieve, then add the orange and lemon juices and sugar syrup.
3. Freeze in a shallow container. When half frozen, beat well, then whisk one egg white until stiff and fold into the sorbet. Freeze until hard.
4. Whisk the remaining egg whites until stiff. Add 1/4 cup of the superfine sugar and whisk hard for 3 1/2 minutes.
5. Fold in the remaining sugar. Reserve a quarter of the meringue in the refrigerator and, using a large star nozzle, pipe about two-thirds of the remainder into a 8 inch circle on a baking sheet lined with non-stick paper.
6. Pipe the remaining one-third into a second, wide border round the edge of the circle.
7. Cook in a very cool oven (110°C, 225°F) until slightly coloured - about 2 hours.
8. Pipe the reserved meringue on top of the second border while the case is still hot.
9. Return to the oven for a further 1 hour to dry. When cool, pile the sorbet into the meringue case; decorate and serve.
