1 can whole evaporated milk, chilled for 3 days
1 (3 oz.) pkg. lemon Jello
1/2 c. honey
2/3 c. hot water
1/3 c. lemon juice
Grated rind of 1 lemon
2 tbsp. lemon juice
Graham cracker crust

Chill electric mixer blades and bowl. Dissolve lemon Jello and honey in hot water and 1/3 cup lemon juice. Chill until it just starts to set. Add lemon rind. Whip cold milk in chilled bowl. Add 2 tablespoons lemon juice until very stiff. Combine 2 mixtures. Pour into graham cracker crust. Chill 2 hours. Serve.