1 (3 oz.) lemon Jello
1/4 tsp. salt
1 c. boiling water
1/4 c. cold water
1 tbsp. lemon juice
1 c. sour cream
1 (#2) can crushed pineapple

Dissolve Jello in hot water then add cold water, salt and lemon juice. Add sour cream and beat with hand beater until frothy. Add pineapple and beat again. Pour into square pan, 7 x 7 inch or 8 x 8 inch pan and refrigerate 2 hours or more.