Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four 11x8-1/2-inch sheets of wax paper; fold lengthwise in half; wrap, folded-edge up, around ramekins to overlap on sides and extend 3 inches above rims. Secure with tape. Beat egg whites and salt in medium-size bowl with mixer at high speed until frothy; beat in 2/3 cup sugar until stiff, glossy peaks form. Set meringue aside. Beat cream at high speed in second medium-size bowl until soft peaks form; at low speed beat in preserves to blend well. Fold cream and grated lime peel into meringue. Spoon mixture into prepared ramekins; freeze for at least 2 hours or overnight until firm. Serve after removing paper collars. Makes 4 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm