4 egg whites
1 envelope unflavored gelatine
4 egg yolks
1/2 cup lime juice
1 cup sugar
1/4 teaspoon salt
1 tablespoon grated lime peel
Green food color
1 cup heavy cream
9-inch baked pie shell

1. In large bowl of electric mixer, let egg whites warm to room temperature, 1 hour.

2. Meanwhile, sprinkle gelatine over 1/4 cup cold water in small bowl. Let gelatine stand 5 minutes, to soften.

3. In top of double boiler, beat egg yolks slightly. Beat in lime juice, 1/2 cup sugar, salt. Cook over hot, not boiling, water, stirring, until mixture thickens slightly and coats metal spoon.

4. Remove from heat. Add gelatine and lime peel, stirring until gelatine is dissolved. Add 2 drops food color; mix well. Set mixture aside to cool.

5. At high speed, beat egg whites just until soft peaks form when beater is slowly raised.

6. Gradually beat in remaining 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised.

7. Whip 1/2 cup cream until stiff.

8. With rubber scraper or wire whisk, using an under-and-over motion, gently fold gelatine mixture and whipped cream into egg white mixture just until combined.

9. Turn into pie shell, mounding high. Refrigerate until firm – several hours, or overnight.

10. To serve: Whip rest of cream until stiff. Put through pastry bag with decorating tip, to form rosettes around edge of pie. Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.