2/3 c. sugar
1 envelope unflavored gelatin
1/4 tsp. salt
1/2 tsp. finely shredded lime peel (set aside)
1/3 c. lime juice
1/3 c. water
3 slightly beaten egg yolks
6 to 8 drops green food coloring (optional)
1/4 c. light rum
3 egg whites
1/3 c. sugar
Pie pastry

Prepare and roll out pastry. Line a 9 inch pie plate. Trim to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in 450 degree oven for 10 to 12 minutes or until golden brown. Cool.

Combine 2/3 cup sugar, gelatin and salt. Stir in lime juice, water and egg yolks. Cook and stir over low heat until mixture thickens slightly. Remove from heat. Stir in lime peel. Tint with food coloring, if desired. Cool slightly. Stir in rum. Chill to the consistency of corn syrup, stirring occasionally.

Immediately beat egg whites until soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites. Chill until mixture mounds when spooned. Turn into baked pastry shell. Chill several hours or until set. If desired, garnish with unsweetened whipped cream, lime slices and mint sprigs. Cover and chill to store.