Instructions: Spray a 9 inch pie plate with nonstick vegetable cooking spray. In a small mixing bowl, combine the egg whites, vinegar, the first 1/4 teaspoon vanilla, and dash salt; beat to soft peaks. Gradually add the 3 tablespoons sugar, beating to stiff peaks. Spread the meringue over bottom and sides of pie plate, forming a crust. Bake in a 325 oven for 25 minutes or till lightly browned. Cool. In small saucepan combine the 2 eggs, lemon peel, lemon juice, 1/4 cup sugar, and butter or margarine.

Cook and stir over low heat till slightly thickened. Spread one-fourth of the lemon mixture over the meringue. Prepare the dessert topping mix according to package directions using the skim milk and the remaining 1/4 teaspoon vanilla. Spoon half of the whipped topping into pie plate. Fold together the remaining whipped topping and the remaining lemon mixture. Spoon into the pie plate. Cover and chill several hours. Garnish with a lemon twist, if desired. To serve, carefully cut into wedges.

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