Pastry for 2-crust 9-inch pie
36 Ritz crackers, broken in pieces
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind of 1 lemon
2 tbsp. butter
1/2 tsp. cinnamon

Roll out half of pastry and line a 9-inch pie plate. Place crackers in prepared crust.

In a saucepan, over high heat, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with butter; sprinkle with cinnamon.

Roll out remaining pastry, place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 degrees for 30-35 minutes or until crust is crisp and golden. Cool completely.