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Ingredientes
- 4 x Egg white
- 1 env Unflavored gelatin
- 4 x Egg yolk
- 1/2 c. Lime juice
- 1 c. Sugar
- 1/4 tsp Salt
- 1 Tbsp. Grated lime peel Green food color
- 1 c. Heavy cream
- 1 x 9-inch Baked pie shell
Direcciones
- 1. In large bowl of electric mixer, let egg whites hot to room temperature, 1 hour.
- 2. Meanwhile, sprinkle geleatine over 1/4 c. cool water in small bowl. Let gelatine stand 5 min, to soften.
- 3. In top of double boiler, beat egg yolks slightly. Beat in lime juice, 1/2 c. sugar, salt. Cook over warm, not boiling, water stirring, till mix thickens slightly and coats metal spoon.
- 4. Remove from heat. Add in gelatine and lime peel, stirring till gelatine is dissolved. Add in 2 drops food color; mix well. Set mix aside to cold.
- 5. At high speed, beat egg whites just till soft peaks form when beater is slowly raised. Gradually beat in remaining 1/2 c. sugar, 2 Tbsp. at a time, beating well after each addition. Continue beating till stiff peaks form when beater is raised.
- 6. Whip 1/2 c. cream till stiff. With rubber scraper or possibly wire whisk, using an under-and-over motion, gently fold gelatine mix and whipped cream into egg white mix just till combined.
- 7. Turn into pie shell, mounding high. Chill till hard several hrs, or possibly overnight.
- 8. To serve: Whip rest of cream till stiff. Put through pastry bag with decorating tip, to create rosettes around edge of pie.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 65 | 31% |
| Total Fat 7.42g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 109mg | 5% |
| Potassium 41mg | 1% |
| Total Carbs 36.58g | 10% |
| Dietary Fiber 0.2g | 1% |
| Sugars 34.5g | 23% |
| Protein 0.58g | 1% |
