1 (6 oz.) pkg. lemon Jello
1 1/2 c. sugar
1/4 tsp. salt
2 c. boiling water
1 1/2 tsp. grated lemon rind
2/3 c. lemon juice
3 1/3 c. (2 cans) evaporated milk, chilled
2/3 c. melted butter
4 c. vanilla wafer or graham cracker crumbs

Dissolve Jello, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until fluffy. Mix butter and crumbs. Press firmly into two 9 inch square pans, reserving 1/3 cup for garnish. Spoon Jello mixture into pans. Sprinkle with reserved crumbs. Chill until firm. 24 servings.