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.