2 c. sugar
2 pkgs. unflavored gelatin
1 c. lemon juice
8 lg. eggs, separated
1 med. size Cool Whip

In double boiler, mix 8 egg yolks, 1 cup sugar, 1 cup of lemon juice. Cook about 15 minutes. Dissolve 2 packages of gelatin in 2 tablespoons of cold water. Add to hot mixture and cook about 10 minutes longer. Stir constantly; set aside. Beat egg whites until they form a peak. Add one cup of sugar gradually until they stand. Fold in mixture and blend well with egg whites. Let it set in refrigerator. Just before serving, spread Cool Whip in with the mixture. Do it either way.

GRAHAM CRACKER CRUST:

1 1/2 pkgs. graham cracker crumbs
1/3 c. sugar
About 1 stick melted butter

Mix well and place in the bottom of a 13"x9"x2" pan. Chill in refrigerator for 30 minutes or you can bake it for 8 minutes at 375 degrees. Cool.