1 graham cracker crust
4 egg yolks, beaten (Egg Beaters, o.k.)
1 1/2 tbsp. Sweet & Low
1/2 tsp. salt
3 tbsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. unflavored gelatin
1/4 c. cold water
4 egg whites

Combine egg yolks, sweetener, salt, lemon juice and rind in top of double boiler. Cook, beating with a rotary beater until thick. Soften gelatin in cold water and dissolve in hot mixture. COOL. Beat egg whites until stiff, but not dry and fold into lemon mixture. Pour into graham cracker pie shell and chill.