CRUST:

2 tbsp. sugar
1 stick butter
2 c. graham cracker crumbs

Press in corning dish and place in freezer. 3/4 c. sugar 6 tbsp. lemon juice 1 med. bowl Cool Whip

Beat egg whites until stiff peaks form. Add sugar and beat well. Beat yolks until light and add lemon juice. Pour over egg whites and beat together. Pour over graham cracker shell and freeze.