36 Ritz crackers
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind of 1 lemon
butter
Cinnamon
Pastry for 2 (9") pie crust

Roll out bottom crust of pastry and fit into 9 inch pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and rind. Cool.

Pour syrup over crackers, dot generously with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in hot oven (425 degrees) 30-35 minutes, until crust is crisp and golden. Serve warm. Cut into 6-8 slices.