1 low fat graham cracker crust
8 oz. low fat cream cheese - softened
8 oz. tub lite cool whip - thawed
4 oz. fresh lemon juice
24 packets artificial sweetener
zest of 1 lemon

Beat cream cheese with mixer until smooth. Add in the lemon juice, sweetener, and cool whip and beat until smooth. Pour into the graham crust, top with the lemon zest and refrigerate until firm (approximately 3 hours). Also good to substitute lime juice and lime zest instead of the lemon. Freezes well.