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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

PERSIAN LIME PIE Recipe

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This recipe for PERSIAN LIME PIE is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9 inch pie shell
1 pkg unflavored gelatin (1 tablespoon)
1/4 C cold water
4 eggs, separated
1 C granulated sugar
1/8 tsp. salt
1/2 C lime juice (6 limes)
2 tsp. grated lime peel
1 C whipping cream (1/2 pint)
2 or 3 drops green coloring
Directions:
Directions:
Soften gelatin in cold water. Beat egg yolks in top of double boiler. Stir in 1/2 C of the sugar, salt, and lime juice. Cook over hot water till thickened and bubbly. Remove from heat, add gelatin mixture and stir in lime peel. Beat egg whites till soft peaks, when tips fold in soft curls. Gradually add remaining 1/2 C sugar. beat to stiff peaks; tips stand straight when beaters are removed. Fold gelatin into egg whites. Then fold in 1/2 of the whipped cream, adding green coloring, if desired. Turn into pastry shell. Chill 3 or 4 hours or till firm. Cover with remaining whipped cream.
Number Of Servings:
Number Of Servings:
1 9" Pie

 

 

 

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