1 graham cracker crust
1/2 tsp. salt
1 tbsp. unflavored gelatin
4 egg yolks, beaten
3 tbsp. lemon juice
1/4 c. cold water
12 pkgs. or 1 tbsp. Sweet & Low
1 tsp. grated lemon rind
4 egg whites

Combine egg yolks, Sweet & Low, salt, lemon juice, and rind in top of double boiler. Cook, beating with rotary beater until thick (about 5 minutes). Soften gelatin in cold water and dissolve in hot mixture. Cool. Beat egg whites until stiff. Fold into lemon mixture. Pour into pie shell and chill until firm.

LOW CAL GRAHAM CRACKER CRUST:

12 finely crushed graham crackers
2 tbsp. butter
2 pkgs. Sweet & Low

With fork, combine cracker crumbs and mix butter until mixture holds together. Press gently into pie plate. Bake at 425 degrees for 5 minutes. Watch carefully.