Hull and wash your berries properly.

Julia recommends to puree through a food mill or sieve, I just popped my strawberries in the blender. Sieve into a bowl after you're done blending it.

Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.

Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.

Now slowly add in the strawberry puree to the egg whites. Beat until combined.

Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.

Remove from freezer and transfer into a mixing bowl. Add the heavy cream and whip until well combined. Pour back into a clean, shallow container and stick back in the freezer for about 3 to 4 hours.

You will serve this in the cooky cups later.

Preheat your oven to 425 degrees.

Line two cookie sheets with parchment you've cut into 6 to 7 inch squares. You need to only do 2 cookies at a time in order to shape them properly so only use 2 pieces of parchment per cookie sheet to start.

Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.

Beat your butter, sugar and lemon rind in stand mixer, or bowl using a hand mixer. Once its pale and fluffy you can add in the egg whites. Mix just enough to blend. Now put your flour in a sifter and sift it over top of the bowl. Stir in lightly.

Now you can scoop out 1 tablespoon of batter and place it on the cookie sheet. Add another scoop on the other parchment. Pop in your oven for about 5 minutes.

Remove sheet from oven and gently lift parchment and centre it over the cup you are using to form the cooky cups. Gently and carefully press it into the cup. I used a honey dipper to get it into place.

Leave those cookies to cool a bit while you make your next two.

Repeat until you've used all your dough.

Let cookies cool in cups for a few minutes each then place them on a baking rack so they don't get condensation on the bottom.

Once your cookies are cool and your sherbert is frozen you can assemble the dessert.

Place a cookie cup on a plate.

Scoop sherbert into the cup.

Garnish with a fresh strawberry.

Serve with a big old Julia Child smile!