Instructions: Whisk together sugar, lemon rind and juice and egg yolks; set aside. Beat egg whites, skim milk powder and water on high speed of electric mixer until stiff peaks form, 3 to 5 minutes. Blend in lemon mixture. Pour into crumb crust. Freeze until firm. Serve with Cardinal Sauce, if desired.

CRUST: Combine all ingredients thoroughly. Press evenly over bottom and sides of 9-inch pie plate or springform pan. Bake at 375 degrees F for 8 minutes. Cool before filling. CARDINAL SAUCE: Thaw frozen raspberries and drain off 1 cup syrup (add water if necessary). Dissolve cornstarch in small quantity of syrup, then add remaining. Cook and stir over medium heat until mixture comes to a boil, boil for 1 minute. Remove from heat, stir in raspberries. Chill.

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