Mix the pineapple and gelatin, then cook with 1/4 cup sugar and 4 egg yolks together, stirring constantly until it is thick enough to coat the spoon. Remove from stove. Add 1/2 package (3-ounce size) of lemon Jello. Stir until thoroughly dissolved. Cool. Beat 4 egg whites and gradually add 1/4 cup of sugar. Fold in the above mixture. Use 7 1/4 x 11 1/4-inch pan size. Crush 8 honey graham crackers or 15 vanilla wafers. Add 2 tablespoons melted butter to crumbs and mix. Sprinkle 1/2 in the bottom of pan. Pour in mixture, then use other half on top. Chill. Serves 8. Can be made the day before serving.