1    9-inch graham pie shell
3    Egg
1/4 c  Sugar
1 c  Whipping cream
1/2 c  Sugar
1 ts Lime peel
1/3 c  Lime juice, fresh
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.