1 baked pie crust
3 eggs, separated (set at room temp.)
1/2 c. sugar
2 c. La Creme whipped topping (thawed)
1/3 c. lemon juice
Few drops yellow food coloring can be used, its optional

Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Blend egg yolks, lemon juice and coloring if used. Gently fold in La Creme. Spoon into pie crust. (Make sure crust is cool.) Freeze 2-3 hours or until firm. Allow to defrost 15 minutes before serving.