8 eggs, beaten separately
1 1/2 c. sugar
2 lemons, juice & rind
2 env. Knox gelatin
1/2 c. boiling water
1/2 c. cold water

Soften gelatin in cold water, then dissolve in boiling water; set aside to cool. Beat egg yolks slightly and combine with 1/2 cup sugar, lemon juice and rind. Cook over double boiler, stirring constantly until slightly thickened. Remove from heat and cool. After it has cooled combine with gelatin mixture. Beat egg whites until peaks form, gradually add remaining cup of sugar. Fold into lemon mixture and pour in 9"x12" pan which has been lined with crushed graham crackers. Top with crumbs also. Serve with whipped cream.