Pastry for 2-crust 9" 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

Roll out bottom crust of pastry and fit into 9" pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine 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 to let steam escape. Bake at 425 degrees for 30 to 35 minutes or until crust is golden and crisp. Serve warm. Serves 6 to 8.