2 pkgs. (3 oz.) lemon Jello
1 1/2 c. sugar
1/4 tsp. salt
2 c. boiling water
1 1/2 tsp. grated lemon rind
2/3 c. lemon juice
3 1/2 c. undiluted evaporated milk (chilled)
2/3 c. melted butter
4 c. vanilla wafers or graham cracker crumbs

Dissolve Jello, 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 2 - 11 x 7 1/2 x 9 inch square pans or 4 - 8 inch pie pans reserving about 1/3 cup for garnish. Spoon into pans.

Sprinkle with reserved crumbs, chill until firm. Makes 24 servings. Cut recipe in half for small groups or family.