1 envelope unflavored gelatin
1 1/2 c. sugar
1/2 tsp. salt
4 egg yolks
1/2 c. lemon juice
2 tbsp. lime juice
1 tsp. grated lemon peel
6 drops green food coloring
1/2 c. rum
4 egg whites
1/2 c. heavy cream, whipped
1 (9 inch) baked pie shell
I use the chocolate crumb crust

In the top of a double boiler combine gelatin with 1 cup sugar and salt. In a small bowl beat egg yolks with lemon and lime juices. Stir into gelatin mixture. Cook over boiling water stirring constantly until gelatin is dissolved and mixture is thickened, 10 to 12 minutes. Remove from water. Stir in the lemon peel, food coloring and rum. Set in a bowl filled with ice cubes and water. Cool stirring until mixture is thick and mounds when dropped from a spoon about 30 minutes. In a large bowl beat egg whites until soft peaks form. Gradually add remaining sugar 2 tablespoons at a time beating well until stiff peaks form. Fold gelatin mixture and whipped cream into egg whites just until combined. Turn half of mixture into baked pie shell. Refrigerate along with the rest mixture, about 20 minutes. Spoon rest of chilled mixture in center of pie mounding high. Chill until firm about 4 hours or overnight. If desired decorate with whipped cream and grated chocolate before serving.