Lime Angel Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||4 , separated|
|Water||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Lime||2 Teaspoon, grated|
|Grated lime peel||2 Teaspoon|
|Green food coloring||1 Teaspoon|
|Baked 9 inch pastry shell||1|
|Cream||1 Cup (16 tbs) (For Whipping)|
|Confectioners sugar||2 Tablespoon|
|Sugar||2 Tablespoon (10X, Confectioners' Powdered)|
1 On top of a double boiler, combine 1/2 cup of sugar, gelatin, salt and vanilla.
2 In a small bowl,beat egg yolks slightly .
3 Stir in water and lime juice; stir into the gelatin mixture.
4 Cook, stirring constantly, over simmering water for 10 minutes, or until the gelatin dissolves and mixture coats a metal spoon.
5 Strain into a small bowl; stir in lime peel and a drop or two of food coloring to tint green.
6 Chill, stirring several times until as thick as an unbeaten egg white.
7 In a large bowl,beat egg whites until foamy-white and double in the volume.
8 Sprinkle in remaining 1/2 cup sugar, a tablespoon at a time, beating constantly until meringue stands in firm peaks.
9 Place the bowl of meringue in a pan partly filled with ice and water.
10 Fold thickened gelatin mixture into meringue until the mixture mounds on a spoon.
11 Spoon into the pastry shell and chill for 3 to 4 hours, or until firm.
12 Just before serving, in a medium-size bowl beat cream and 10X sugar until stiff; spoon over the filling.
13 Sprinkle with grated lime peel(optional).Serve.