Custard:
3 egg yolks
1 tbsp. cornstarch
1 env. unflavored gelatin
3/4 c. lemon juice
3/4 c. boiling water
1 tbsp. grated lemon rind
1 tbsp. butter
14 pkg. Equal

Topping:
2 egg whites
1 pkg. low calorie whipped topping mix
1/2 c. skim milk
1 fresh lemon, thinly sliced (optional)
9 inch baked pie shell

In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice. Add boiling water and blend thoroughly. Blend in lemon rind and butter. Pour into small pan and heat to boiling, stirring constantly. When thickened, remove from heat. Cool slightly. Stir in Equal. Pour into pie shell. Chill 2 hours.

Topping: Whip egg whites until stiff, but not dry. Peaks form. Prepare whipped topping according to package directions, substituting milk for water. Gently fold together egg whites and whipped topping. Spread over chilled lemon custard. Garnish with lemon slices and serve immediately.