1 stack pack Ritz Crackers
2 c water
2 c sugar
2 tsp cream of tartar
2 tbsp lemon juice
grated rind of one lemon
butter
cinnamon

Roll out bottom crust and fit into pie pan. Break Ritz crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in sauce-pan; boil gently for 15 min. Add lemon juice and rind. Cool. Pour syrup over crackers, dot generously with butter and sprinkle with cinnamon. cover w/top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in a hot oven (425F) 30-35 min, until crust is crisp and golden. Serve warm. Makes 6-8 servings.