24    Graham crackers; crushed
1/4 c  Butter; melted
1/4 c  Sugar
Juice of 2 lemons
6    Eggs; separated
2/3 c  Sugar
1 lg Lemon Jello
2 c  Water; boiling
1 c  Whipping cream
3 tb Sugar

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread half of
this mixture on bottom of a 9×13″ loaf pan. Mix the Jello, water and lemon
juice. Chill until partially set. Beat egg whites stiffly and add the 2/3 c
sugar. Set aside. Beat egg yolk and add to Jello mixture, mixing throughly.
Fold in beaten egg whites. Pour over crumb mixture in pan. Whip the cream,
adding 3 T sugar gradually. Spread over Jello mixture. Top with remaining
crumb mixture. Refrigerate al hours before serving.