1 lg. can evaporated milk, chilled at least 24 hours
1 sm. pkg. lemon Jello
1 1/2 c. boiling water
3 tbsp. lemon juice
1 lemon rind, grated
1/2 c. sugar

Mix lemon Jello, lemon juice, lemon rind, sugar and water. Place in refrigerator or freezer until it starts to congeal. Whip milk in large mixing bowl. Add Jello mixture. Pour into two 8 inch pans or 1 large pyrex dish, that has graham crackers or vanilla wafers-crushed crumbs mixed with melted butter. Best if made 1 day ahead. Serves 12-20 people. Depends on size of serving. Delicious! Served after a fish or seafood meal.