1 (3 oz.) pkg. lemon gelatin
3/4 c. sugar
1/8 tsp. salt
1 c. boiling water
1 tsp. grated lemon rind
1/3 c. lemon juice
1 (12 oz.) can evaporated milk
1/3 c. melted butter
4 c. graham cracker or vanilla wafer crumbs

Dissolve gelatin, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until fluffy. Meanwhile, mix butter and crumbs. Press firmly into 9"x9" square pan, reserving about 1/3 cup of crumbs for garnish. Spoon gelatin mixture into pan. Sprinkle with reserved crumbs. Chill until firm.

NOTE: Drained maraschino cherry halves placed atop the serving portions makes an attractive dessert. Double the recipe for a 9"x13" pan and more servings.