Soak gelatin in cold water (about 5 min.). Beat egg
yolks slightly in top of double boiler. Blend in 1/4 cup of
the sugar, the salt, and the lemon juice. Cook over hot
water, stirring constantly, until smooth and thickened (5
to 10 min.). While mixture is still over hot water, blend
in soaked gelatin and crushed strawberries and beat
with an electric mixer 1 minute. Remove from over hot
Chill mixture in refrigerator until thickened (about 15
minutes) then beat with beater until smooth.
Make a stiff meringue by beating egg whites with cream
of tartar until stiff enough to hold a point -- then
gradually beating in the remaining sugar. Continue
beating until mixture is stiff and glossy. Fold this
meringue into the strawberry mixture, and pile lightly
into cooled baked pie shell.
Chill in refrigerator until "set", about 1/2 hour. Keep
cool until ready to serve. If desired spread stiffly
whipped cream over the top of the pie and decorate
with a ring of sliced berries around the edge.