1 gram fat per serving.

1/2 c. crushed graham cracker crumbs (do not use crackers that contain lard, palm or coconut oils)
2 egg whites
1/2 c. very cold water
1/4 c. non-fat dry milk
1 egg yolk
1 tsp. grated lemon zest
1/4 c. lemon juice
1/4 c. sugar

Line 9 inch pie pan with 1/4 cup graham crumbs. Bet egg whites, water and milk to stiff peaks. Add egg yolk, lemon zest and juice, beat 1 minute. Gradually add sugar. Spoon into pie pan. Sprinkle remaining graham crumbs over top. Freeze 2 hours before serving.