Diabetic Lemon Chiffon Pie

Place water in a small heavy saucepan and sprinkle gelatin on top. Let set for 3 minutes to soften gelatin. Whisk in beaten eggs, sugar substitute,lemon juice and lemon rind.

Stirring constantly with a wooden spoon or heat-proof rubber spatula, heat over medium heat until the mixture thickens enough to coat spoon or spatula.

Pour the mixture into a large bowl and refrigerate for 45 minutes to 1 hour until mixture mounds when dropped from a spoon, but is not set.

In a large bowl, beat egg whites and cream of tartar until foamy. Continue to beat; gradually add sugar substitute and beat until stiff but not dry.

Using a large rubber spatula or spoon, gently fold egg whites into cooled lemon mixture. Fold in whipped topping. Spoon filling into crust and refrigerate for at least 3 hours.