Lemon Torte

Crust

½ cup (1 stick) butter

40 club crackers, crushed

4 egg whites (reserve 3 egg yolks for filling, below)

1 cup sugar

Filling

¾ cup sugar

2 tablespoons cornstarch

3 egg yolks, slightly beaten

¾ cup water

2 tablespoons butter

3 tablespoons lemon juice

Dash salt

8 ounces nondairy whipped topping

For the crust: Heat oven to 350 degrees.

Melt butter in oven in 9-by-13-inch pan. Pat cracker crumbs evenly on top of butter.

In a medium bowl, beat egg whites until sift; beat in sugar gradually. Spread on top of crackers and bake 20 minutes. Allow to cool.

For filling: In saucepan combine sugar, cornstarch, egg yolks, water, butter, lemon juice and salt. Bring to boil over medium heat, stirring often. Reduce heat and simmer 1 minute or until thick. Spread on top of crust mixture. Spread whipped topping over all and refrigerate.

Serves 12 to 15.

Cook's note: May make one day ahead. Sprinkle with chopped nuts if desired.

Nutrition values per serving: calories, g fat ( g saturated), g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium.