4 tbsp. real lemon juice
1 c. sugar
6 tbsp. butter
2 eggs

CRUST:

2 c. crushed Ritz crackers
4 tbsp. sugar
1 stick butter, melted

FILLING:

2 qt. vanilla ice cream
1 qt. lime sherbet

Topping: Melt butter in 4 cups glass measuring cup in microwave. Add sugar and lemon juice and mix in eggs. Bring to boil, stirring every little bit to keep smooth. Cool in refrigerator.

Crust: Mix crackers, sugar and butter. Press in 9 x 13 inch pan.

Filling: Soften ice cream and sherbet and mix together. Spread filling over crust and freeze. When hard and topping is chilled, spread topping over the top.