1 tsp. butter
1/3 c. fine ginger snap or vanilla wafer crumbs
3 eggs, separated
1/2 c. sugar
1 c. frozen whipped topping, thawed
1 tbsp. grated lemon peel
1/4 c. lemon juice

Grease a 9-inch pie pan with butter, sprinkle 1/4 cup of the crumbs on bottom and sides of pie pan. Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time. Beat until stiff and glossy. Do not under beat. Beat egg yolks until thick and lemon colored. Fold into meringue. Mix whipped topping, lemon peel and lemon juice; fold into egg mixture. Pour into pie pan. Sprinkle remaining crumbs on top. Freeze until firm 3-4 hours before serving. 8 servings, 130 calories each.