CRUST:

1/4 c. butter
2 c. graham cracker crumbs
3 tbsp. sugar or equivalent amount of Sugar Twin

Mix above ingredients and press 3/4 of mixture into a 9 x 13 inch cake pan, saving the remainder for topping.

FILLING:

1 sm. pkg. lemon Jello
1/2 pkg. unflavored gelatin
1 c. boiling water
1 (12 oz.) can evaporated milk, chilled
3/4 c. white sugar or 3 tbsp. Sugar Twin
1 lemon (juice and grated rind)

Dissolve Jello and gelatin in the water and chill until it gels slightly. Whip milk until stiff and add to Jello. Add sugar, juice, and rind of lemon. Pour mixture onto crust. Top with reserved crumbs. Refrigerate. Keeps well for several days.