1 1/2 c. sugar
1 (6 oz.) lemon Jello
1/4 tsp. salt
2 c. boiling water
1 1/2 tsp. lemon rind
2/3 c. lemon juice
2 tall cans evaporated milk, chilled, undiluted

CRUST:

2/3 c. melted butter
4 c. vanilla wafers, crushed, or graham crackers

Dissolve gelatin, sugar, and salt in boiling water. Add lemon rind and juice, chill. Very thick. Whip Jello and milk together. Add to mixture.

Meanwhile, mix butter and vanilla wafer crumbs. Pat on the bottom of two 9x13 inch pans, but save enough to sprinkle on top. Chill. May be topped with whipped cream.