1. Beat egg whites with lime till stiff.
2. Add sugar gradually and beat in; add salt.
3. Fold in finely sliced almonds.
4. Caramelize sugar in a jelly mould.
5. Pour meringue mixture into the mould, two-thirds filling the mould.
6. Cover with grease-proof paper and steam over simmering water about 10 to 15 minutes.
7. Cool and turn out and serve with cream or custard.