5 eggs, separated
1 1/2 c. sugar
5 oz. lime juice
Pinch of salt
1 env. Knox gelatin
1/2 c. water
1 tbsp. grated lime rind

Beat egg yolks until thick. Add 1/2 of the sugar, lime juice and salt. Cook in double boiler until custard. Soften gelatin in cold water 5 minutes then dissolve in hot custard. Add lime rind, cool. Beat remainder of sugar into stiffly beaten egg whites and fold into gelatin mixture, blend well. Pour into graham cracker crust and place in refrigerator. Serve with whipped cream. Green coloring may be added to mixture if desired.