Recipe - Lemon Supreme Chiffon

24 Graham crackers; crushed
One fourth cup Butter; melted
One fourth cup Sugar
Juice of 2 lemons
6 Eggs; separated
2/3 cup Sugar
1 lg Lemon Jello
2 cup Water; boiling
1 cup Whipping cream
3 tablespoon Sugar

Mix graham cracker crumbs with the butter and One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini