1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
1 envelope unflavored gelatin
3/4 cup sugar
1/4 tsp. salt
3 eggs, separated
1/3 cup water
2 tsp. grated lime zest (peel)
1/3 cup lime juice
1 8 oz. container lemon yogurt
1/4 cup sugar

Stir together crumbs, 2 tablespoons sugar and butter; place in 9-inch pie pan. Firmly pat or press mixture over bottom and sides of pan. Bake in preheated 375 degree F. oven 8 to 10 minutes, or until lightly browned. Cool completely before filling.

In top of double boiler combine gelatin, 3/4 cup sugar and salt. Blend in egg yolks, water, lime rind and juice. Cook over simmering water, stirring constantly, until mixture thickens and coats a metal spoon, about 10 minutes.

Chill until mixture mounds when spooned about 30 to 45 minutes. Fold in yogurt.

Beat egg whites until foamy; gradually add 1/4 cup sugar and beat until stiff. Fold into gelatin mixture. Pour into cooled crust. Chill until firm, at least 3 hours.

Submitted by: CM