Lime Chiffon Pie for a late summer dessert. / CM

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1 envelope gelatin
1/4 c. water
3 egg yolks
1/2 cup granulated sugar
pinch of salt
1/2 c. fresh lime juice
1 tsp. grated lime rind
3 egg whites
1/2 cup granulated sugar
whipped cream, optional

Bake a prepared pie shell.

In two small bowls, break and separate egg whites from yolks.

In a quarter of cup of water, soften one envelope of gelatin.

In a double boiler, combine 1/2 cup of sugar, 3 egg yolks and a pinch of salt. Stir constantly until thickened. Stir dissolved gelatin slowly into custard (hot egg mixture). Stir in grated lemon rind and fresh lime juice and allow to cool.

Beat the three egg whites, adding sugar gradually until soft peaks form. Fold egg whites gently into cooled custard, being careful not to deflate. Turn out into pie crust and spread smooth.

Chill at least 1 hour. Top with whipped cream, if desired.

Note: Pasteurized eggs may be purchased and used in this recipe if using raw eggs is a concern.

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