Pastry for 2 crust 9 inch pies
36 Ritz crackers
2 c. water
2 c. sugar
2 tsp. cream of tartar
2 tsp. lemon juice
Grated rind of 1 lemon
butter
Cinnamon

Roll out bottom crust of pastry and fit into 9 inch pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar, and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon rind and juice. Cool; pour over syrup over crackers. Do with butter, and sprinkle cinnamon. Cover with top crust. Trim and flute edges together. Cut slots in top crust to let steam escape. Bake at 425 degrees for 30-35 minutes until crust is crisp and golden. Serve warm. Cut into 6-8 servings.