1 lb. graham crackers
1/2 c. butter, melted
2 c. sugar
14 eggs, separated
6 sm. lemons or 2 lemons and 3/4 c. bottled lemon juice
2 envelopes unflavored gelatin
1/2 c. cold water
1/2 c. sugar

Roll graham crackers into fine crumbs. Mix with melted butter; reserve 1/2 cup crumb mixture and press remainder into bottom of two 9 x 13 inch pans. Beat egg yolks. Add 2 cups sugar, juice, and grated rind of the lemons. Cook in double boiler, over hot water, until mixture thickens and coats a spoon. Soften gelatin in cold water. Add to hot lemon mixture. Cool. Beat egg whites until stiff; beat in 1/2 cup sugar. Fold in cooled lemon mixture. Pour over crumb crusts, dividing equally between two pans. Sprinkle reserved crumbs evenly over lemon mixture. Refrigerate overnight.