| 1 | Mix graham cracker crumbs with the butter and ?c sugar. |
| 2 | Spread half of this mixture on bottom of a 9x13" loaf pan. |
| 3 | Mix the jello, water and lemon juice. |
| 4 | Chill until partially set. |
| 5 | Beat egg whites stiffly and add the 2/3 c sugar. |
| 6 | Set aside. |
| 7 | Beat egg yolk and add to jello mixture, mixing throughly. |
| 8 | Fold in beaten egg whites. |
| 9 | Pour over crumb mixture in pan. |
| 10 | Whip the cream, adding 3 t sugar gradually. |
| 11 | Spread over jello mixture. |
| 12 | Top with remaining crumb mixture. |
| 13 | Refrigerate serveral hours before serving. |
