8 T butter (1 stick), melted
1½ t cinnamon
2 c graham cracker crumbs
3 eggs, separated
1 14 oz. can sweetened condensed milk
2 T lemon juice
Grated zest of 1 lemon
2 c applesauce
Preheat oven to 350°F.
Mix together butter, cinnamon, and graham crackers. Spread a thick layer of crumbs on the bottom of a buttered 8-inch spring mold pan or 8×8 baking pan. Reserve ½ c for topping.
In a large bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, zest, and applesauce.
In a small bowl, beat egg whites with a mixer until they form stiff peaks. Gently fold into the applesauce batter.
Pour into the prepared pan. Sprinkle with remaining graham cracker crumbs.
Bake until lightly brown on top, about 50 minutes. Cool on a wire rack for at least 10 minutes.
Serve warm for a lighter texture. For a creamier texture, store overnight in the refrigerator, covered with plastic wrap.