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Here's a great recipe for a lemon meringue pie that's upside down with the
meringue as the crust. You could use this same crust for chocolate pudding
pie, mud pie or ice cream pie.  It's not low cal, but is very tasty.

Meringue Crust
beat until stiff 4 egg whites and 1/4 t  cream of tartar
add gradually 3/4 c sugar and 1 t vanilla
spread on well greased 9" pie pan and bake 300 degrees for 1 hour.  Cool.

Lemon Filling
beat well 4 egg yolks
add 1/2 cup sugar, 1/2 cup water, 2T lemon juice, 2t grated lemon rind
cook over low heat until thick,  cool in pan.  Spread over crust.  It
doesn't make very much filling, so spread it thin.

Whipped Cream Topping
Whip 1 plus 1/2 pint whipping cream, spread over filling, serve.  Store pie
in refrigerator up to 24 hours.

Ellen Switkes
Oakland, CA