CRUMB MIXTURE FOR CRUST AND TOPPING:

1 c. butter
2 tbsp. sugar
2 c. flour
Pinch of salt

Mix. Pat all but 1/4 cup of mixture into 10x14 inch pan. Bake slowly for 30 minutes or until light brown. Bake the 1/4 cup crumb mixture loosely on cookie sheet. This will be sprinkled on top of finished dessert.

FILLING:

Beat well 8 egg yolks and 1 cup sugar. Add juice of 2 lemons and rind. Add 1/2 cup water. Cook in double boiler (or in pan set in hot water) until it thickens. Add 1 envelope plain gelatin dissolved in 1/4 cup water, to hot egg yolk mixture. Stir well. Cool, or set aside.

Beat 8 egg whites until firm. Add 1 cup sugar. Beat until stiff. Blend yolk mixture into egg white mixture gently. Pour into baked crust. Sprinkle baked crumbs on top. Refrigerate for several hours or overnight before serving.