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Caribbean
Lime Souffle Pie
from the former Renaissance Jamaica Grande
2 cups freshly squeezed lime or lemon juice
1 cup water
1 1/2 cup sugar
3/4 cup plain gelatin
4 eggs
1 cup heavy cram
Pinch of salt
(1) 9 inch baked pie crust or shell
1 thin-sliced lime cut into rings for decoration
Combine lime or lemon juice, water and sugar in a saucepan. Bring
to a rapid boil. Remove from heat. Cool. Stir in gelatin and salt.
Separate egg yolks from whites, add yolks to mixture. Stir thoroughly
and refrigerate. Whip egg whites and one cup cream until stiff.
Combine with other mixture and pour into pie shell. Refrigerate
for two hours. Decorate with lime slices.
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