2 tbsp. butter, melted
1/2 tsp. cinnamon
3 c. graham cracker crumbs
3 eggs - separated
1 can (1 1/3 c.) Eagle Brand milk
2 tbsp. lemon juice
Grated rind of 1 lemon
2 c. canned or drained or sieved applesauce

Add butter and cinnamon to cracker crumbs. Spread thick layer of crumbs on bottom of buttered spring mold or deep 10 inch layer cake pan. Beat egg yolks well. Add Eagle brand, lemon juice, rind and applesauce. Fold in stiffly beaten egg whites. Pour into mold. Cover with remaining crumbs. Bake 50 minutes in moderate (350 degree) oven. Serve hot or cold.