1 9-inch pie crust, fully cooked
4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream
Preparation
In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.
