1 c. all-purpose flour
4 tbsp. butter
3 tbsp. cold water

LEMON 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 packets Equal

TOPPING:

2 egg whites
1 packet low-calorie whipped topping mix
1/2 c. skim milk
1 fresh lemon, thinly sliced, if desired

Crust: Combine flour and butter in food processor or mixer or by hand. Process with on-off motion, or blend until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12 inch diameter circle 1/8 inch thick.

Line greased and floured 9 inch pie pan with pastry. Trim edges. Cover pastry with 9 inch circle of wax paper; prick holes through paper and pastry with fork. Cover wax paper with uncooked dried beans to prevent air bubbles. Bake in preheated 350 degree oven for 10 minutes. Remove dried beans or rice and wax paper. Continue baking 15-20 minutes or until lightly browned. Cool. Makes one 9 inch pie.

Custard: 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 crust. Chill for 2 hours.