2 1/4 lbs. graham crackers
1 lb. (2 c.) butter
2 c. sugar

Make crumbs in blender or processor. Blend in butter and sugar with mixer at medium speed.

FILLING:

1 recipe crumb crust
8 tbsp. unflavored gelatin
2 c. cold water
12 eggs (separated)
1 qt. (2 lbs.) sugar
2 c. milk
1/2 tsp. salt
1 gal. (8 lbs.) cottage cheese
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 qt. heavy cream, whipped
1 qt. canned pineapple

Save 1 quart crumbs for top. Divide the rest in two pans (12x18x2). Press firmly and evenly in bottoms.

Sprinkle gelatin over water, let stand 5 minutes. Bate egg yolks slightly in double boiler. Add sugar gradually beating until blended. Stir in milk and salt. Cook over boiling water until slightly thick. Stir in gelatin until dissolved. Cool slightly.

Beat cheese until smooth. Pour in lemon rind, juice and custard. Mix until blended well. Cool until thickened and partially set. Beat until light. Fold in stiffly beaten egg whites and whipped cream. Add pineapple (if desired).

Pour into crumb lined pans. Sprinkle with remaining crumbs. Chill until set. Serves 48 generously.