Lime Chiffon Pie

1. 1

   Baked pastry shell or graham cracker crust.

2. 2

   Dissolve gelatin in cold water and let stand 5 minutes.

3. 3

   Add 1/2 cup of the sugar, lime juice and salt to the beaten egg yolks.

4. 4

   Beat well and cook over boiling water, stirring until it's like custard.

5. 5

   Add the softened gelatin and lime rind.

6. 6

   Stir well and cool.

7. 7

   Beat egg white until stiff and blend with rest of sugar (1/2 cup).

8. 8

   Fold egg whites into cool lime and yolk mixture.

9. 9

   Heap into pie shell and chill in refrigerator at least 2 hours.

10. 10

    Can cover with whipped cream if desired when serving.

No additional tips available.