8 eggs, separated
2 c. sugar
1/2 c. lime juice
1/2 c. lemon juice
grated peel of 2 lemons and 2 limes
pinch of salt
2 tbsp. unflavored gelatin
1/2 c. rum
2 c. heavy cream

Beat egg yolks until fluffy. Add 1 cup sugar gradually. Beat until smooth. Blend in lime and lemon juice, grated peel and salt. Stir over low heat until it thickens. Soak gelatin in rum and stir into hot custard until it is dissolved. Cool. Beat egg whites until foamy; add 1 cup sugar gradually. Beat until stiff. Whip the cream until stiff. Fold egg whites into custard, then fold in whipped cream. Pour into pan and chill. Can be served refrigerated or frozen. Serve with strawberries.