Pastry for 2 crust pie
2 c. water
2 tsp. cream of tartar
Grated rind of 1 lemon
Cinnamon
36 Ritz crackers
2 c. sugar
2 tbsp. lemon juice
butter

Roll out bottom crust and fit into 9" pie plate. Break Ritz crackers coarsely into crust. Combine water, 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. Flute edges together. Cut slits in top crust to let steam escape. Bake in hot oven, 425 degrees, for 30 to 35 minutes until crust is crisp and golden. Serve warm.