Instructions: Boll out bottom crust of pastry and fit into 9 inch pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar and cream of tartar in saucepan and boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour the mixture over crackers, Dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crut. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in hot overn 425 for 30 to 35 minutes until crust is crisp and golden. Serve warm.

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