Lemon Cream Pie (Diabetic)

• 1 cup flour, all-purpose
• 1/4 cup margarine
• 3 tablespoons water
• 3 each egg yolks
• 1 tablespoon cornstarch
• 1 envelope gelatin, unflavored nvelope
• 3/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon margarine
• 2 each egg whites
• 1 tub whipped topping, prepared
• 1/2 cup milk, skim
• 1 each lemon sliced

1. In food processor, combine flour and margarine; process with on-off motion until coarse crumbs.
2. Add water and blend until mixture forms a ball.
3. Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
4. Trim edges.
5. Cover pastry with 9 inch circle of waxed paper; prick holes through paper and pastry with fork.
6. Weigh down with dried beans or rice; bake in 350F (180C) F oven 10 minutes.
7. Remove beans and paper; bake 15 to 20 minutes or until lightly browned.
8. Let cool.

flour, margarine, water, egg yolks, cornstarch, gelatin, lemon juice, lemon zest, margarine, egg whites, milk, lemon sliced

Taken from recipeland.com/recipe/v/lemon-cream-pie-diabetic-45991 (may not work)