1 can evaporated milk
1 box lemon Jello (3 oz.)
2/3 c. hot water
1 c. sugar
1/4 tsp. salt
1/3 c. lemon juice
3 tbsp. lemon rind, grate

Refrigerate milk in bowl until it crystalizes. Dissolve Jello in hot water and chill to thick syrup. After Jello is thick add all ingredients to Jello except the milk. Whip milk until peaks and then stir into Jello mixture; mix well.

Have 2 graham cracker crusts and fill with mixture. Sprinkle some graham cracker crumbs on top. Chill in refrigerator until ready to serve.