Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool completely. Posted to Bakery-Shoppe Digest V1 #222 by Shelley Sparks on Sep 06, 1997