1 lg. can evaporated milk (chilled)
1 c. sugar
6 tsp. real lemon juice
1 pkg. lemon Jello (made with one cup water)
2 graham cracker crusts

Pour cold milk in large bowl and whip until double in size. Gradually add sugar and beat. Then add lemon juice and continue to beat. Add cool Jello to the mixture and beat until thoroughly mixed. Pour into crusts (2) and freeze. Remove about 10 minutes before ready to eat. Can also be put in long container and cut in squares.