3 egg yolks
1 c. sugar (divided in half)
1 pkg. (3 oz.) lime-flavor gelatin
1 c. warm water
2 limes, rind and juice
3 drops green food color
1 c. heavy cream
1 baked 9-inch pastry shell, chilled
4 egg whites
1/4 tsp. cream of tartar

In top of double boiler, mix egg yolks, 1/2 cup sugar, green food color, gelatin, water, lime rind and juice. Cook over simmering water, stirring until thickened. Set top of double boiler in bowl of ice and water and stir until very thickened.

Whip cream until stiff and fold into chilled lime mixture. Pour into pie shell and chill 1 1/2 hours or until fully set. Beat egg whites until frothy, then add cream of tartar and beat until almost stiff. Gradually add 1/2 cup sugar and beat until mixture is very stiff. Pile lightly on pie, spreading to cover edge of pastry. Bake in preheated 425 degree oven until golden brown. Chill 2 to 3 hours before serving.