1 (9 inch) pastry shell (can be frozen)
1/4 c. lime juice
1/2 c. water
1 env. gelatin unflavored
1 c. sugar
4 eggs, separated

In top of double boiler put lime juice and water, soften gelatin in liquids. Add 1/2 cup sugar, salt and egg yolks. Beat slightly to blend. Put over simmering water and cook, stirring constantly until thickened and mixture coats a metal spoon. Remove from heat and add 2 teaspoons lime rind. Chill until thickened but not firm. Beat egg whites until foamy, gradually add 1/2 cup sugar beating until stiff. Fold into gelatin mixture. Pour lightly in pastry shell. Chill until firm. Spread with whipped cream. Sprinkle with freshly grated lime rind.