1 c. all purpose flour
1/2 c. chopped pecans
1/2 c. melted butter
1/4 c. sugar

Prepare crust by mixing flour, pecans, butter, sugar in 8 inch square pan. Mix well. Bake at 350 degrees for 20 minutes, stirring occasionally. Cool.

FILLING:

6 eggs, separated
1 c. sugar, separated
1/2 c. lemon juice plus 1 tbsp.
1 tbsp. grated lemon rind
1 c. plain yogurt
16 oz. whipped topping, thawed

Beat egg yolks with 3/4 cup sugar and 1/2 cup lemon juice in the top of a double boiler. Stir constantly over hot water until mixture thickens (about 15 minutes). Add lemon rind and cool. Beat the egg whites with 1 tablespoon lemon juice until soft peaks form.

Beat in 1/4 cup sugar, 1 tablespoon at a time until stiff peaks form. Fold together custard, yogurt, whipped topping and beaten egg whites. Line bottom of 9 x 9 x 2 1/2 inch Tupperware bowl with half of crumbs. Turn filling mixture into Tupperware over crumbs.

Sprinkle with remaining crumbs. Cover and freeze until firm. Remove from freezer 30 minutes before serving. Leftovers may be refrozen. Yield: 9 generous servings.