Mix graham cracker crumbs with the butter and quarter c sugar. Spread half of this mixture on bottom of a 9x13 inch loaf pan. Mix the Jello, water and lemon juice. Chill until partially set. Beat egg whites stiffly and add the two third c sugar. Set aside. Beat egg yolk and add to Jello mixture, mixing throughly. Fold in beaten egg whites. Pour over crumb mixture in pan. Whip the cream, adding 3 T sugar gradually. Spread over Jello mixture. Top with remaining crumb mixture. Refrigerate serveral hours before serving.