1 ea 9-inch graham pie shell
3 ea Egg
1/4 c Sugar
1 c Whipping cream
1/2 c Sugar
1 ts Lime peel
1/3 c Lime juice, fresh
1 x Few drops food coloring
Separate eggs. In top of double boiler beat egg yolks until light
colored and thick. Gradually add the sugar and lime juice. Heat 5
minutes over simmering water, stirring often. Set aside to cool. Whip
cream and sugar in a chilled bowl.In a small bowl beat eggs at high
speed until whites are stiff but not dry. Gently fold beaten egg
whites and whipped cream into lime mixture. Stir in grated peel and
food coloring. Spoon into graham cracker crust. Freeze until firm.
Yields
5 Servings