2 ENVELOPES UNFLAVORED GELATIN
1/2 CUP SUGAR
1/4 TEASPOON SALT
4 EGG YOLKS
1 TEASPOON GRATED LIME PEEL (SET ASIDE)
1/2 CUP LIME JUICE
1/2 CUP WATER
YELLOW FOOD COLORING ( ABOUT TWO DROPS)
IN SAUCEPAN COMBINE UNFLAVORED GELATIN 1/2 CUP SUGAR AND SALT.
BEAT EGG YOLKS LIME JUICE AND WATER TILL BLENDED. STIR INTO GELATIN. COOK
OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST TILL MIXTURE COMES TO BOILING.
REMOVE SAUCEPAN FROM HEAT: ADD GRATED LIME PEEL. ADD ENOUGH DROPS OF YELLOW
FOOD COLORING TO GIVE A PALE YELLOW COLOR. MIX THROUGHLY CHILL,STIRRING
OCCASIONALLY, TILL MIXTURE MOUNDS WHEN
SPOONED.
4 EGG WHITES
1/2 CUP SUGAR
1 CUP WHIPPED CREAM
1 BAKED 9-INCH PASTRY SHELL, COOKED.
IN BOWL BEAT EGG WHITES TILL SOFT PEAKS FORM. GRADUALLY ADD 1/2 CUP SUGAR;
BEAT TILL STIFF PEAKS FORM. FOLD CHILLED LIME GELATIN MIXTURE INTO STIFFY
BEATEN EGG WHITE MIXTURE. PILE FILING INTO COOLED BAKED PASTRY SHELL, CHILL
TILL FIRM. GARNISH WITH ADDITIONAL WHIPED CREAM, LIME PEEL, CHOPPED PISTACHIO
NUTS, AND LIME WEDGES IF DESIRED.