2/3 c. egg whites (about 6)
3/4 c. sugar
Grated peel from 4 limes (2 tbsp.)
Juice from 4 limes (1/2 c.)
1/2 ripe Creme Patissiere
2 c. (1 pt.) heavy cream, whipped

Place egg whites in large bowl, set bowl over hot water to warm egg whites slightly, remove form heat. Gradually beat in sugar until meringue stands in firm peaks. Mix the whipped cream. Pour into 6 cup souffle dish fitted with collar of wax paper or foil. Freeze at least 6 hours. Remove collar. Garnish with lime rind, if you wish.