Pastry for double crust 9 inch pie
36 Ritz or soda crackers
2 c. sugar
2 tsp. cream of tartar
2 tsp. grated lemon rind
2 tbsp. lemon juice
2 tbsp. butter
Cinnamon to taste

Roll out bottom crust; fit into 9 inch pie pan. Coarsely break crackers into pastry-lined pan. Mix 2 cups water, sugar, and cream of tartar in saucepan; boil gently 15 minutes. Add lemon rind and juice. Cool. Pour syrup over crackers; dot with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges. Cut slits in top of crust to let steam escape. Bake at 426 degrees for 30 to 35 minutes until crust is crisp and golden. Serve warm.