LIME 'N RASPBERRY DESSERT Lime Pastry (recipe follows) 3 eggs, separated 2 tablespoons grated lime peel 2/3 cup lime juice (about 5 limes) 1 cup milk 1 1/4 cups sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 1 cup fresh or frozen (thawed and drained) raspberries Whipped cream, if desired Heat oven to 350°F. Make Lime Pastry. Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured rolling pin. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in medium bowl on medium speed. Beat in lime peel, lime juice and milk. Beat in sugar, flour and salt until smooth. Beat lime mixture into egg whites on low speed about 1 minute or until blended. Pour into pastry-lined pie plate. Top with raspberries.

Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream.

Makes 8 servings.

LIME PASTRY

1 cup all-purpose flour
1 tablespoon grated lime peel
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Mix flour, lime peel and salt. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

1 Serving: Calories: 340 (Cal. from fat: 115), Fat: 13g (Saturated: 4g), Cholesterol: 80mg, Sodium: 270mg, Carbohydrate: 52g, Protein: 6g.

[Gold Medal, Let's Bake! no.30]