|Servings Per Recipe: 12|
|Amount Per Serving|
|Calories||150||Total Fat||8 g|
|Cholesterol||71 mg||Sodium||194 mg|
Preheat oven to 375 F. Combine cracker crumbs and margarine; press into bottom and up sides of 9-inch pie plate. Bake 6 to 8 minutes. Cool on wire rack. In small saucepan combine sugar, gelatin, lemon peel, Sweet 'N Low and salt. Lightly beat egg yolks with water and lemon juice; gradually stir into gelatin mixture. Cook over low heat, stirring constantly, until slightly thickened, about 10 minutes. Pour into a large bowl. Cover and chill until mixture mounds slightly when dropped from a spoon, about 1 1/2 hours. Beat egg whites until stiff peaks form. Gently fold into lemon mixture. Pour into pie crust. Cover and chill until firm, about 5 hours. Garnish top with additional grated lemon peel, if desired.