1 (3 oz.) pkg. lemon Jello
1 c. undiluted can milk
2 tbsp. lemon juice
1/3 c. hot lemon juice
1/2 c. sugar
2/3 c. hot water
1 tsp. grated lemon rind
2 sm. graham cracker crusts

Dissolve Jello and sugar in hot water and hot lemon juice. Chill until consistency of unbeaten egg white. Add lemon rind. Chill milk (put can in freezer to chill - do not freeze - but let milk get almost slushy), then beat until very stiff. Add 2 tablespoons lemon juice and whip approximately 2 minutes until very stiff. Fold whipped milk into chilled Jello mixture, pour into graham cracker crust. Chill until firm (approximately 1 hour).