Chilled key lime pie with gelatin and meringue topping.

Steps

1. Dissolve gelatin in boiling water, add lime rind and juice and pour slowly into beaten egg yolk, stirring continually.
2. Add condensed milk and bitters and chill until slightly thickened.
3. Stir to prevent gelatin settling on the bottom of the bowl.
4. Beat egg white until stiff peaks form; fold into gelatin mixture.
5. Add food colouring.
6. Pour into pie shell and chill until firm, about 3 hours.
7. Garnish with whipped cream or whipped topping and lime slices, if desired.

Notes

• When separating eggs make sure no yolk gets into the white and that the beaters have no grease on them or egg white won’t whip up and stand in peaks. Do not use cracked eggs.