Lemon Pie

Ingredients

Crust

• 3/4 cup crushed graham crackers (8 crackers)
• 3 tablespoons margarine
• 2 tablespoons sugar

• 2 large egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 1 cup water
• 3 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1 lemon rind grated
• 1 tablespoon margarine
• 3 drops yellow food coloring
• 8 packages equal (1 gram size) (16 teaspoons aspartame)

Combine crust ingredients in 9" pie plate and mix with fingers. Press crumbs evenly around edges and on the bottom of pie tin.  Bake at 350°F for 6 minutes.  Cool before filling.
FILLING 
Beat egg whites until frothy. Add cream of tartar and continue to beat at high speed, gradually adding sugar until meringue is stiff.
Combine water, lemon juice and cornstarch in a small saucepan and stir until smooth.  
Add lemon rind, margarine and food coloring to cornstarch mixture and cook and stir over moderate heat until thickened and the starchy taste is gone.  Remove from heat. Mix sweetener into hot cooked mixture.  Fold hot cooked mixture into meringue and mix lightly but thoroughly. Pour filling into crust and refrigerate until firm.  

8 servings.