1 c. all-purpose flour
4 tbsp. butter
3 tbsp. cold water

LEMON CUSTARD:

3 egg yolks
1 tbsp. cornstarch
1 env. unflavored gelatin
3/4 c. lemon juice
3/4 c. boiling water
1 tbsp. grated lemon rind
1 tbsp. butter
14 packets Equal

TOPPING:

2 egg whites
1 packet low calorie whipped topping mix
1/2 c. skim milk
1 fresh lemon, thinly sliced, if desired

CRUST: Combine flour and butter in food processor, mixer or by hand. Process with on-off motion, or blend until mixture forms a ball. Roll out on floured surface to 12 inch diameter circle, 1/8 inch thick. Line greased and floured 9 inch pie pan with pastry. Trim edges. Prick holes in pastry with fork. Bake in preheated 350 degree oven until golden brown. Cool.

CUSTARD: In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice. Add boiling water and blend thoroughly. Blend in lemon rind and butter. Pour into small pan and heat to boiling, stirring constantly. When thickened, remove from heat. Cool slightly. Stir in Equal. Pour into pie crust. Chill for 2 hours.

TOPPING: Whip egg whites until stiff, but not dry, peaks form. Prepare whipped topping according to package directions, substituting milk for water. Gently fold together egg whites and whipped topping. Spread over chilled lemon custard. Garnish with lemon slices. Serve immediately. Makes one 9 inch pie or 8 servings. 1 slice per serving. Calories per serving: 205. Diabetic exchange: 1/2 nonfat milk, 1/2 bread, 2 1/2 fat.