Lime Chiffon Pie

3 ounces lime gelatin
3 ounces boiling water
1/4 c. lemon juice
dash salt
3 egg yolks
2 1/2 Tbsp. sugar
3 egg whites
1/2 c. sugar
1 pie shell (I use graham cracker crust)

Mix lime gelatin with boiling water.
Warm egg yolks with sugar and salt.
Beat egg whites with sugar until stiff.
Add egg yolks to the gelatin mixture.
Add the lemon juice, then fold into beaten egg whites. Pour into pie shell and chill.

Editor's Note:
Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
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