3/4 c. sugar
1/3 c. all-purpose flour
1 3/4 c. milk
3 slightly beaten eggs
1/4 c. butter
2 tsp. finely shredded lime peel
1/4 c. lime juice
1 (8 oz.) carton lemon yogurt
Few drops green food coloring (optional)
Pastry
3 tbsp. apple jelly
Whipped cream
Kiwi fruit, peeled and sliced
Lime slices

In a saucepan, combine sugar, flour, and 1/8 teaspoon salt; stir in milk. Cook and stir until bubbly; cook and stir 2 minutes more. Stir 1 cup of the hot mixture into eggs. Return all to saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Remove from heat. Stir in butter, lime peel, and juice. Fold in yogurt. If desired, add food coloring. Cool.

Prepare Pastry. Roll out and line a 9 inch pie plate with half the Pastry. Trim 1/2 inch beyond edge. Flute edge; prick pastry. Bake in a 450 degree oven for 10 to 12 minutes. Cool.

Divide remaining pastry in half; roll out each half to 1/8 inch thickness. Trim one into an 8 3/4 inch circle and one into an 8 inch circle. Place on baking sheet; prick. Bake in a 450 degree oven for 8 to 10 minutes. Cool.

To assemble, brush baked pastry shell with 1 tablespoon jelly. Place 1 cup filling in pastry shell; top with 8 inch pastry circle. Brush with 1 tablespoon jelly. Repeat with 1 1/4 cups filling and the 8 3/4 inch circle. Brush with remaining jelly. Top with remaining filling. Cover; chill. Pipe whipped cream around edge; arrange kiwi fruit slices and lime slices atop. Makes 8 servings.