Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 Rating
Recipe by Cooking Light June 1996

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Yield:
8 servings (serving size: 1 wedge).
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • Sprinkle gelatin over cold water in a small bowl; set aside. Combine lime juice and egg yolks in a small heavy saucepan; cook over medium-low heat 10 minutes or until slightly thick and very hot (180°), stirring constantly (do not boil). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature (do not allow gelatin mixture to set). Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick); spoon mixture into Graham Cracker Crust; spread evenly.

  • Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.

  • Bake at 325° for 25 minutes; let cool 1 hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired.

Nutrition Facts

290 calories; calories from fat 14%; fat 4.4g; saturated fat 1.1g; mono fat 1.7g; poly fat 1.1g; protein 7.5g; carbohydrates 65.1g; fiber 0.1g; cholesterol 61mg; iron 0.9mg; sodium 230mg; calcium 118mg.
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