Pastry for two-crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1 3/4 c. crumbs)
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tbsp. lemon juice
Grated rind of one lemon
2 tbsp. Blue Bonnet butter
1/2 tsp. ground cinnamon

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