15 x 10 inch jelly roll pan, greased. Oven at 350 degrees.

PART I:

1 (18 1/4 oz.) pkg. lemon cake mix
1/4 lb. butter, softened
1 egg
2 c. FINELY crushed saltine crackers (1/4 lb.)

Preheat oven. In large bowl - combine cake mix, butter and 1 egg, mix well (mixture will be crumbly). Stir in saltine crumbs. Reserve 2 cups crumb mixture, press remainder firmly on bottom of greased 15 x 10 inch pan. Bake for 10-15 minutes (watch closely according to your oven).

PART II:

In 4 cup measure or small bowl combine:

1 (14 oz.) can condensed milk (not evaporated)
3 egg yolks
1/2 c. real lemon - lemon juice from concentrate
Yellow food coloring (optional)

Mix well. Spread evenly over prepared crust. Note below - top with the reserved crumb mixture. Bake 12-15 minutes or until firm. Cool. Cut into bars or small squares. Store covered at room temperature.

For those who like coconut - approximately 1/2 cup may be sprinkled over the creamy mixture - then add the reserved crumbs.