Lg. pkg. raspberry gelatin
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 tall can evaporated milk, ice cold
1 tsp. grated lemon rind
Graham cracker crust

Dissolve gelatin in hot water. Add lemon juice and sugar and let stand while whipping evaporated milk to stiff froth. Add gelatin to whipped milk and continue whipping until stiff peak is formed. Stir in lemon rind. Pour into graham cracker crust. Chill about 4 hours or until firm.