Thoroughly pat dry liver. Cut into 3" x 3" pieces.
Place saltine crackers in a Ziploc bag and use a rolling pin to crush into fine crumbs.
Combine flour, salt and pepper in a bowl. Use a second bowl for the beaten egg and a third bowl for the saltine cracker crumbs.
In a large skillet or saute pan, melt 6 tbsp of butter over medium heat.
Dredge each piece of liver in flour mixture until lightly coated. Dip into egg and then cracker crumbs, ensuring piece is evenly coated.
Cook liver until crust is golden brown and liver is pink inside, approximately 2 minutes per side. Be careful not to overcook.
As each piece of liver finishes cooking, transfer to a plate lined with paper towels and tent with foil to keep warm. Continue working in batches until all liver is cooked.
I a separate, small skillet, melt the 2 remaining tbsp of butter over medium heat. Add the lemon juice and sugar and heat until sugar is completely dissolved. The sauce can be poured over the liver or used as an au jus–style dip.