Crush cereal to one cup, mix with brown sugar and butter, mix well

Reserve 1/4 cup, press in 8 inch pan to form crust, bake at 350° for 7 minutes

Prepare lemon pie filling according to package except reduce boiling water to 1 3/4 cups

Beat egg whites until soft peaks forms, gradually add sugar beating until peaks are stiff but not dry

Pour 1/2 pie filling into crust

Gently fold remainder of pie filling into egg whites, spread over first layer, sprinkle with reserved crumbs

Chill about 3 hours