1/4 c. boiling water
2 eggs, separated, room temperature
Dash of salt
1/2 c. frozen lemonade concentrate, thawed
2 tbsp. sugar
1 container whipped topping, reserve 3/4 cup for garnish
1 (3 oz.) pkg. lemon Jello
1 Keebler graham cracker ready-crust

Dissolve Jello in boiling water in small saucepan. Set aside; cool slightly. Beat egg yolks and salt together, gradually stir in hot Jello mixture. Cook over very low heat until slightly thickened. Add lemonade and mix well. Chill until slightly thickened. Beat egg whites, adding sugar slowly until very stiff. Fold in chilled Jello mixture. Fold whipped topping into mixture. Pile into pie shell. Chill until set. Top with remaining topping.