1 pkg. lemon cake mix
1/2 C. cold butter, cubed
1 egg
2 C. crushed saltines (about 60 crackers)
3 egg yolks
1 14oz can sweetened condensed milk
1/2 C. lemon juice

In a large mixing bowl, beat cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 C. of the mixture for topping. Press remaining mixture into 13×9″ baking dish coated with nonstick cooking spray. Bake at 350 for 18-20 minutes or until edges are lightly browned.
In a small mixing bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Store in refrigerator.