1 stick soft butter
20 crushed graham crackers
4 eggs
Juice of 3 lemons
Grated rind of 1 lemon
1 can Eagle Brand condensed milk
1 can applesauce or 1 jar

Mix the crackers and butter together and pat into a 9x13 pan saving a few crumbs to sprinkle on top of cake. Separate 4 eggs. Beat the yolks and add the lemon juice and the grated lemon rind. Add the milk and applesauce. Beat the egg whites and fold in well. Pour filling into the cracker crust, sprinkle with reserved crumbs. Bake at 250 degrees for 1 hour. Refrigerate overnight.