CRUST:

3/4 lb. graham crackers, crushed
1/3 c. butter, melted
1 tsp. cinnamon
1 tbsp. sugar

FILLING'
2 tbsp. gelatin
1/2 c. cold water
6 eggs, separated
2 c. sugar
3 lemons, juice & grated rind
1/4 tsp. salt

1. Mix together the cracker crumbs, butter, cinnamon and sugar. Firmly press mixture on bottom and sides of a large spring form pan.

2. Soak the gelatin in the water for five minutes.

3. In the top of a double boiler, beat the egg yolks and 1 cup of sugar until light. Add the lemon juice, grated rind and gelatin mixture. Cook over simmering water until thick, stirring constantly. Cool.

4. Add salt to egg whites and beat until stiff. Fold in remaining cup of sugar and the cooled lemon mixture. Pour into spring form pan and chill until firm. Serves 8.