Categories: Pies, Desserts 
      Yield: 5 servings 
  
      1 ea 9-inch graham pie shell 
      3 ea Egg 
    1/4 c  Sugar 
      1 c  Whipping cream 
    1/2 c  Sugar 
      1 t  Lime peel 
    1/3 c  Lime juice, fresh 
      1 x  Few drops food coloring 
  
  Separate eggs. In top of double boiler beat egg yolks until light 
  colored and thick. Gradually add the sugar and lime juice. Heat 5 
  minutes over simmering water, stirring often. Set aside to cool. 
  Whip cream and sugar in a chilled bowl.In a small bowl beat eggs at 
  high speed until whites are stiff but not dry. Gently fold beaten egg 
  whites and whipped cream into lime mixture. Stir in grated peel and 
  food coloring. Spoon into graham cracker crust. Freeze until firm.