2 qts. (84 crackers) graham cracker crumbs
2 c. sugar
1 1/2 c. melted butter

Mix together well. Reserve 1 1/2 cups of mixture for topping. Press remainder of crumb mixture on bottom and sides of pie pans and chill until set.

FILLING:

3 1/2 lbs. (7-8 oz. pkgs.) cream cheese
3/4 c. butter
3 c. sugar
6 eggs
1/4 c. flour
1 qt. milk
1 1/2 c. fresh lemon juice
3/4 c. grated lemon peel

Blend the cheese and butter. Add sugar and eggs. Beat until light and fluffy. Add flour, milk, lemon juice and peel. Continue beating until thoroughly mixed.