1 c. flour
1/2 c. butter
2 tbsp. sugar
1/4 tsp. salt

FILLING:

2 egg whites
2/3 c. sugar
Juice of 1 lemon (about 1/4 c.)
2 tsp. grated lemon peel
5 drops yellow food color
About 2 c. non-dairy whipped cream or 1 c. whipping cream, whipped
Canned blueberry sauce (optional)

To make crust, mix together flour, butter, 2 tablespoon sugar and salt. Reserve 1/4 cup for crumb topping. Press remainder into bottom of 9 inch pie pan. Bake crust and the reserved 1/4 cup of crumbs at 375 degrees for 12 to 15 minutes or until lightly browned. Cool thoroughly.

To make filling, combine egg whites and sugar. Beat until soft peaks form. Stir in lemon juice and grated lemon peel. Add yellow food color, for a lemony color.

Pour into cooled pie shell. Sprinkle crumbs on top. Store in freezer; remove from freezer and place in refrigerator 2 hours before serving. Top with canned blueberry sauce or a dollop of whipped cream. Serves 6 to 8.