1 pkg. lemon Jello
1/3 c. sugar
Pinch of salt
Macaroon cake crumbs
Grated rind of lemon
1 1/4 c. hot water
3 tbsp. lemon juice
1 (13 oz.) can evaporated milk

Pour over 1 package of lemon Jello and 1 1/4 cups hot water. Add 1/3 cup sugar, 3 tablespoons lemon juice, grated rind of 1 lemon, and a pinch of salt. Place in refrigerator; chill slightly. Add this to 1 (13 ounce) can evaporated milk that has thoroughly chilled and been whipped. Spread cake crumbs over bottom of pan; pour in mixture. Sprinkle cake crumbs on top. Place in refrigerator for several hours. Yield: 8 generous servings.