Lime Chiffon Pie

Directions

1. 1
   Baked pastry shell or graham cracker crust.
2. 2
   Dissolve gelatin in cold water and let stand 5 minutes.
3. 3
   Add 1/2 cup of the sugar, lime juice and salt to the beaten egg yolks.
4. 4
   Beat well and cook over boiling water, stirring until it's like custard.
5. 5
   Add the softened gelatin and lime rind.
6. 6
   Stir well and cool.
7. 7
   Beat egg white until stiff and blend with rest of sugar (1/2 cup).
8. 8
   Fold egg whites into cool lime and yolk mixture.
9. 9
   Heap into pie shell and chill in refrigerator at least 2 hours.
10. 10
    Can cover with whipped cream if desired when serving.