Lime Chiffon Pie



9-inch crust, either a baked pie shell or graham cracker crust

Four eggs separated

1 envelope unflavored gelatin

1/2 cup sugar

1/8 t salt

1/4 cup water

1/2 cup lime juice

1 t grated lime rind

1/2 cup sugar

Whipped cream

Mix gelatin, sugar, salt, water and lime juice.

Beat in egg yolks

Heat over medium heat until the gelatin is dissolved.

Remove from heat and add lime rind.

Cool until the mixture begins to thicken.

Beat egg whites until they begin to form soft peaks. Gradually add the sugar and continue to beat until stiff.

Fold the egg whites into the gelatin mixture.

Spoon into the pie crust. Chill until firm.

Top with whipped cream and serve.