Pastry for 2 crust
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 1 lemon
2 tbsp. butter
1/2 tsp. cinnamon

Roll out half the pastry and line a 9 inch pie pan. Place crackers in bottom.

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 heat to escape. Bake at 425 degrees for 30-35 minutes or until golden. Cool completely.