Alamance Lime Chiffon Pie
|Sugar||1 Pound (2 Cups)|
|Gelatin||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs), chilled|
|Whipping cream||1 Pint|
|Lime juice||1 1⁄3 Cup (21.33 tbs)|
|Grated lime rind||1⁄4 Cup (4 tbs)|
|Baked pastry shells||4|
Beat eggs; add salt, sugar, milk and water, cook over boiling water until custard coats the spoon.
Stir in gelatin which has been soaked in chilled water; chill mixture.
Whip cream until stiff and add 1/3 cup lime juice and whip until very stiff.