Crust:

pie crust (9-inch glass pan)
4 egg whites
1/8 tsp. cream of tartar
1 c. sugar

Preheat oven to 350°F. Beat egg whites and cream of tartar in medium bowl to soft peaks. Gradually beat in sugar, beating to stiff peaks. Spoon mixture into ungreased 9-inch glass pie pan, spreading bottom and up sides to form a bowl shape.

Bake 40 minutes or until firm to touch and lightly browned. Cool on wire rack.

Filling:

1 1/2 c. frozen whipped topping, thawed
1 1/2 c. custard-style lemon yogurt
2 tbsp. lemon rind, grated
lemon slices

Combine whipped topping, yogurt and lemon rind in small bowl. Spoon into center of meringue shell. Garnish with lemon slices.

Variations: Other flavors of this dessert are easy. Just substitute another fruit yogurt for the lemon-strawberry; raspberry or cherry are possible choices.