1 pkg. graham crackers
8 oz. cream cheese
1 tbsp. lemon juice
2 eggs, separated
3 tbsp. melted butter
1/2 c. sugar substitute
1/4 tsp. grated lemon rind

Roll crackers into fine crumbs. Add butter, melted. Reserve 1/4 cup for topping. Press mixture into an 8 inch pie plate.

Combine softened cream cheese, sugar, substitute, lemon juice and rind. Beat until fluffy. Add egg yolks, blend well. Fold in stiffly beaten egg whites. Pour into crust. Sprinkle with remaining crumbs.

Bake at 350 degrees for 25 minutes until lightly firm. Chill at least one hour before serving.

If strawberry glaze is desired, combine:

1 tbsp. cornstarch
10 oz. frozen sliced strawberries, defrosted

Cook until clear and thick. Cool. Spread on cooled pie. 6 servings.