MERINGUE SHELL:

3 egg whites
1/8 tsp. cream of tartar
1 tbsp. honey
1/2 tsp. vanilla extract

LIME CHIFFON FILLING:

1 envelope unflavored gelatin
3 tbsp. fresh squeezed lime juice
2 egg yolks
1/3 c. honey
1 tsp. vanilla extract
1/2 c. evaporated skim milk, chilled
Natural green food coloring (optional)
4 thin slices lime, halved (optional)

SHELL: In a large bowl, beat egg whites until foamy. Add other ingredients and beat until stiff peaks form. Pour into a 9-inch pie plate that has been lightly buttered and floured, spreading mixture high on the sides (crust will shrink as it bakes). Bake on middle shelf of 250 degree oven for 30 to 35 minutes or until golden brown.

FILLING: Sprinkle gelatin over lime juice and set aside for 5 minutes to soften. In the top of a double boiler, beat together egg yolks and honey. Beat in lime gelatin mixture. Set over hot water and cook over low heat, beating until gelatin dissolves. Remove from heat and add vanilla. Cool.

In a large, chilled bowl, beat milk to the consistency of whipped cream. Fold in lime mixture and food coloring. Turn into pie shell and refrigerate until set. Serve decorated with lime slices, if desired. 8 servings, 88 calories per serving.