1 env. plain unflavored gelatin
4 tbsp. cold water
1 c. boiling water
2/3 c. sugar
3 egg whites, unbeaten
1/4 tsp. salt
1 tsp. vanilla
16 graham crackers, crushed

Soak gelatin in cold water 5 minutes. Add boiling water and stir until dissolved. Cool slightly, then add egg whites, salt, sugar and vanilla. Beat until mixture is light and resembles stiff thick cream. Turn into a 9 x 9 x 2 inch pan and chill. In serving, cut pudding into one inch squares and serve with lemon butter sauce (recipe follows). Serves 8 to 10.

LEMON BUTTER SAUCE:

2 egg yolks
1/3 c. sugar
1/3 c. melted butter
1 tbsp. grated lemon rind (heaping)
2 tbsp. lemon juice
1/2 c. heavy cream whipped

Beat egg yolks until lemon colored and thick. Gradually add sugar and continue to beat. Add butter, lemon rind and juice and blend. Fold in cream and chill. Serve over squares. You can add more cream and also serve extra lemon sauce. Lemon sauce is also tasty over pound cake.