Silky Lemon Pie

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water

Filling
1-3/4 cups sugar
1/2 cup lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon salt
3 egg whites
1 package (8 ounces) reduced-fat cream cheese, cubed
2 eggs
1 teaspoon confectioners' sugar

In a large bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough will hold together. Roll out between plastic wrap to an 11-in. circle. Freeze for 10 minutes.

Remove top sheet of plastic wrap from pastry; invert onto a 9-in. pie plate coated with nonstick cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

Chill. In a small saucepan, combine the sugar, lemon juice, peel and salt; bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Cool for 10-15 minutes. In a small mixing bowl, beat egg whites and cream cheese until smooth. Beat in eggs.

Gradually beat in lemon mixture. Pour into crust. Bake at 350° for 30-35 minutes or until set. Cool on a wire rack for 1 hour. Sprinkle with confectioners' sugar. Refrigerate leftovers. Makes 8 servings.