Crust
1/4 cup diet margarine
1 cup graham cracker crumbs
1/4 cup Splenda granular

Preheat oven to 350 degrees F.

Melt the margarine and stir it into a mixture of the graham cracker crumbs and Splenda Granular. Press into an 8-inch square pan. Bake for 10 minutes. Set aside to cool.

Filling
1/3 cup all-purpose flour
1 1/4 cups Splenda granular
2 tablespoons water
4 egg yolks
1/4 cup lemon juice or the juice of 2 lemons
2 tablespoons finely grated lemon rind
4 egg whites
1/2 teaspoon cream of tartar
Graham cracker crumbs

In a heavy saucepan or double boiler, combine the flour, second amount of Splenda Granular, water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly over very low heat for about 5 minutes.

Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further 2 1/2 minutes. Fold the stiffly beaten egg whites into the lemon sauce and spread over the cooled crust. Sprinkle with graham cracker crumbs. Bake at 350 degrees F for approximately 15 minutes.

Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are set. Allow to cool; loosen the edges and slice.

Yields 16 squares.

1 square = 89 calories; 11.4g carbohydrate; 2.5g protein; 3.7g fat; 0.5g fiber; 71mg sodium