Pastry for a 2 crust 9 inch pie
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

Place crust in pie plate bottom. Break crackers coarsely into pie shell. Combine water, sugar, and cream of tartar in a saucepan. Boil gently 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 the top crust for steam to escape. Bake in hot (425 degree) oven for 30 to 35 minutes or until crust is crisp and golden. Serve warm in 6 to 8 slices.