Crust:

6 egg whites
2 tsp. cream of tartar
2 c. sugar
3 c. coarsely crushed Ritz cracker crumbs
12 oz. Cool Whip

Beat egg whites and cream of tartar to form soft peaks. Gradually add sugar. Beat till stiff. Fold cracker crumbs into egg whites. Spread on greased cookie sheet cake pan and bake at 350°F for 20 minutes, let cool. Spread Cool Whip on crust. Top with cooled lemon pie filling.

Lemon Pie Filling:

3 tbsp. cornstarch
1 1/4 c. sugar
1/4 c. lemon juice
1 1/2 c. boiling water

Stir constantly and boil till thick.