Pastry for two-crust 9-inch pie
36 Ritz crackers
2 c. sugar
2 tbsp. lemon juice
butter
2 c. water
2 tsp. cream of tartar
Rind of 1 lemon, grated
Cinnamon

Roll out bottom crust of pastry and fit into 9-inch pie plate. Break Ritz crackers coarsely into pastry-lined plate.

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; sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in hot 425 degree oven for 30 to 35 minutes, until crust is crisp and golden. Serve warm. Makes 6-8 servings.