2 (3 oz.) pkgs. lemon Jello
1 1/2 c. sugar
1/4 tsp. salt
2 c. boiling water
2/3 c. lemon juice
3 1/2 c. evaporated milk (2 - 13 oz. cans)
2/3 c. melted butter
3 c. graham crackers

Dissolve Jello, sugar, and salt in boiling water. Add lemon juice. Cool until thick. Add milk; whip until fluffy. Mix butter and cracker crumbs. Press into 9 x 13 inch pan for crust. Pour Jello mixture into crust. Cool 6 to 8 hours or overnight.