Lime Chiffon Pie

1 cooked pie shell
4 eggs yolks, beaten
1 tablespoon Sweet and Low
1/2 teaspoon salt
3 tablespoons lime juice ( for Lemon Chiffon use lemon juice)
1 tablespoon lemon rind
1 tablespoon unflavored gelatin
1/4 cup cold water
4 egg whites

Put pie crust in to pan cook. Combine yolks, sweetener, salt, lime juice,
and lemon rind in top of double boiler. Cook and beat with beater until
thick. Soften gelatin in cold water dissolve in hot mixtu cool. Beat
egg whites until stiff but not dry. Fold into lime mixture and mix well.
Pour in to pie crust chill until firm. Add whipped toping if desired.

Serves 8 Exchanges 1 meat Calories 114, 1/3 bread, 1 fat


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