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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 teaspoon unflavored gelatin |
2 tablespoons cold water |
1/2 cup fresh lime juice |
2 egg yolks |
1 (14-ounce) can fat-free sweetened condensed milk |
graham cracker crust |
3 egg whites (at room temperature) |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
1/3 cup sugar |
lime slices (optional) |
Directions:
1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
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