30-36 graham crackers, crushed
3/4 c. butter, melted
8 eggs, separated
1 c. sugar
Juice and rind of 1 lemon
1 pkg. lemon jello
1 c. hot water
1/2 c. sugar

Blend crushed graham crackers with melted butter. Put half of mixture on bottom of dish (approximately 8x12 baking dish). Mix egg yolks, 1 cup sugar, lemon juice and rind in double boiler and cook until thick. Mix jello in hot water.

When both mixtures are cool and jello is spongy, fold together. Beat egg whites until stiff with 1/2 cup sugar. Fold into first mixture. Pour into crust and put rest of graham cracker crumb mixture on top. Let set before serving.