Instructions: Add yolks to mixer bowl. Using the whites, brush them lightly over the graham cracker crust shell. Bake crust at 350 for 2 minutes or until golden brown. Set aside to cool.

Whip yolks until they are light and lemon in color. In a separate bowl, dissolve gelatin in the hot water. When dissolved, very slowly add to mixing bowl. Then slowly add condensed milk. Stir well, blending in lime jiuce. Pour filling into cooled crust and refrigerate for 4-6 hours. Serve chilled garnished with whipped cream and thin fresh lime slices.

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