Lime Chiffon Pie

1. 1

   Soften gelatin in 1/4 cup of lime juice.

2. 2

   Blend 3/4 cup sugar, salt and slightly beaten egg yolks.

3. 3

   Turn into heavy saucepan with remaining lime juice; cook over medium heat, stirring constantly until mixture is slightly thickened.

4. 4

   Add softened gelatin, lime rind and food coloring.

5. 5

   Stir until gelatin dissolves.

6. 6

   Chill until partly thickened.

7. 7

   Beat egg yolks until stiff but not dry; gradually beat in remaining 3/4 cup sugar.

8. 8

   Fold partially thickened gelatin mixture thoroughly into whites and turn into crust.

9. 9

   Refrigerate several hours or until firm.

10. 10

    Garnish with whipped cream rosettes and chocolate curls just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.