Instructions: With our holiday culinary indulgences securely transferred to our hips and bellies as we closed out 1998, its time to lighten the fare a bit, so we offer you 31 days of Recipe-a-Day Light. Thats right, were lightening up the fare in order to help remove that 5 to 8 pounds that we all managed to pack on during the holidays.

Todays recipe is a fantastic cold citrus pie that contains about 200 another example that proves light cooking does not have to be light on flavor.

In a medium-sized, non-reactive saucepan, whisk eggs and 2/3 cup of sugar until smooth. Add the lemon juice and whisk again. Cook over a low-heat setting, making sure to whisk constantly, until slightly thickened (about 10 minutes). Pour the mixture through a fine mesh sieve into a small mixing bowl. Add the lemon zest, cover with plastic wrap, and refrigerate the mixture for about 2 hours.

In a mixing bowl, combine the warm water with the powdered egg whites and cream of tartar. Stir gently until the egg whites are thoroughly dissolved. With a hand-held electric mixer, beat the egg-white mixture until soft peaks form. Gradually adding the remaining 1/3 cup of sugar, continue to beat the meringue until stiff peaks form.

In a small, chilled bowl, beat the whipping cream until soft peaks form. With a rubber spatula, gently fold the chilled lemon mixture into the egg whites. Do the same with the whipped cream. Pour the filling into the prepared pie crust and smooth, leveling the top of the pie.

Freeze, uncovered, for about an hour, until firm. Cover, then freeze for about 6 hours prior to serving. (May freeze for up to 1 week.)

Soften the pie in the refrigerator about a half hour before serving, then slice and garnish each piece of pie with a mint leaf and a thin slice of lemon.

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