1 package lemon jello (3 oz.)
3/4 C sugar
1/8 t salt
1 C boiling water
3/4 t grated lemon rind
1/3 C lemon juice
1 can of Mil-Not (undiluted evaporated milk) chilled
1/3 C melted margarine
2 C graham cracker crusts or 2 pre-made graham cracker crusts

Dissolve jello in boiling water; add sugar, salt and lemon rind and juice. Chill until very thick. Put in a large mixing bowl and whip at low speed until it's in fairly fine pieces; add Mil-Not and whip until fluffy. Meanwhile mix butter and crumbs and press them into a 8 X 8 pan. Reserve 1/3 C crumbs for garnish. Spoon jello mixture into pan. Sprinkle with crumbs. Chill until firm.
*Do not substitute with sugar free jello - it doesn't work well in this recipe.