1 tb Plain gelatin
1 c Sugar
1/4 ts Salt
4 Eggs,separated
1/2 c Key Lime juice or
Persian lime juice,strained
1/4 c Water
1 ts Grated Key lime or
Persian lime peel
1 c Heavy cream,whipped
1 9″ baked graham cracker
Crust,cooled
Mix the gelatin,half of the sugar and the salt in a saucepan.In another
pan,beat the egg yolks well.Add the lime juice and water to the egg yolk
mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low
heat,stirring constantly,just until the mixture comes to a boil.Remove from
heat;stir in grated peel.Chill,stirring occasionally,until the mixture
mounds slightly when dropped from a spoon.
Beat the egg whites until soft peaks form.Gradually,add the remaining
sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in
whipped cream (reserve some for topping,if desired).Pour into the baked
crust.Chill until firm.
From
Yields
8 Servings