Instructions: Preheat oven to 350F. Lightly coat an 8-inch pie plate with nonstick cooking spray. In a bowl, combine graham cracker crumbs and water until crumbly. Press the crumbs against the bottom and sides of the prepared pie plate, and bake for 10 minutes. Remove from oven, and let cool. In a saucepan combine the pudding mix, lime juice, and lime peel, gradually whisk in the milk, and cook over medium heat, stirring, until the mixture comes to a boil and thickens. Or combine all ingredients in the same way in a 1 1/2-quart microwave safe bowl, and cook on high, uncovered, for 6 minutes, stirring the mixture after 3 minutes. Pour the thickend pudding into the baked pie shell. In a medium-sized mixing bowl beat the egg whites with an electric beater until they form soft peaks, then add the cream of tartar and sugar, and continue beating until the whites are stiff. Carefully spread the beaten egg whites over the pie, and bake for 10 minutes, until lightly browned. Remove from the oven and let cook, then refrigerate until serving.

Yield: Serves 8

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