Recipe

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• crust
• 1/2 cup margarine or butter
• 1 cup all purpose flour
• 1/2 cup chopped blanched almonds
• 1/4 cup white granulated sugar
• filling
• 3 eggs, separated
• 1 (14oz)can sweetened condensed milk ( not evaporated)
• 1 tsp grated lime peel
• 1/2 cup lime juice (about 2 limes)
• whipping cream, whipped and sweetened , if desired

• 1 In large skillet, melt margarine.
• 2 Lightly spoon flour into measuring cup; level off.
• 3 Combine flour and remaining crustingredients in melted margarine.
• 4 Cook over medium-high heat, 3-4 minutes or until mixture is medium golden brown & crumbly, stirring constantly.
• 5 Reserve 1/3 cup crumb mixture for topping.
• 6 Press remaining mixture, using back of fork, firmly into bottom and sides of 9-inch pie pan.
• 7 Cool completely
• 8 In large bowl, beat egg whites until stiff peaks form, set aside.
• 9 In small bowl, beat egg yolks.
• 10 Gradually add condensed milk; mix well.
• 11 Stir in lime peel. Add lime juice a little at a time, stirring after each
• 12 addition .
• 13 Fold mixture into egg whites.
• 14 Pour into crust. Top with reserved crumbs.
• 15 Freeze about 3 hours or until set.
• 16 For longer storage, wrap in foil.
• 17 Allow to soften a few minutes before serving
• 18 Serve with whipped cream, if desired
• 19 8 servings