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. COOKOVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST TILL MIXTURE COMES TO BOILING.REMOVE SAUCEPAN FROM HEAT: ADD GRATED LIME PEEL. ADD ENOUGH DROPS OF YELLOWFOOD COLORING TO GIVE A PALE YELLOW COLOR. MIX THROUGHLY CHILL,STIRRINGOCCASIONALLY, 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 STIFFYBEATEN EGG WHITE MIXTURE. PILE FILING INTO COOLED BAKED PASTRY SHELL, CHILLTILL FIRM. GARNISH WITH ADDITIONAL WHIPED CREAM, LIME PEEL, CHOPPED PISTACHIONUTS, AND LIME WEDGES IF DESIRED.