CRUST:

22 graham crackers, rolled
1/2 c. melted butter
1/4 c. sugar

Mix and line 9 inch pan. Save some for topping.

FILLING:

Place 1 can condensed milk in freezer compartment.

1/2 c. boiling water
1 (3 oz.) pkg. lemon Jello
1/2 c. sugar
Juice & rind of 1 lemon

Bring water, Jello, sugar and lemon juice and rind to boil; boil for 1 minute. Cool. When it starts to congeal, whip 1 large can condensed milk which has been in the freezer and fold into Jello mixture. Put in pan over crust and top with remaining crumb mixture. Chill for several hours or overnight. Sugar-free Jello can be substituted.