Categories: Desserts, Fruits, Jello 
      Yield: 12 servings 
  
     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 9x13" 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 serveral hours before serving.