8 whole graham crackers
1/3 c. white sugar
3 tbsp. melted butter
4 beaten egg yolks
Grated rind of 2 lemons
Juice of 2 lemons
1 c. Eagle Brand milk
1/2 tsp. cream of tartar
2 egg whites, beaten

Line pan with 1/2 crumbs mixture. Beat together yolks, rind, and juice, milk, cream of tartar. Fold egg whites into custard. Pour over crumbs in pan. Put remaining crumbs on top. Place in 8 x 8 inch pan. Bake 15 minutes at 350 degrees. Cool and refrigerate. Serves 6-8.