Before you begin, get the butter nice and soft. I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.

Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them. Make the crumbs as small as possible!

In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater. Stir in the saltine crumbs. You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs. Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9" pan.

Bake at 350 for 20 minutes, or until edges of crust are golden brown.

In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks. Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)

Pour the filling onto the crust and spread evenly. Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.

Cut into squares and refrigerate. Makes 1 dozen large bars, or 2 dozen small ones. *These are RICH, so you might want to go for the small squares!