2 (3 oz.) pkgs. or 1 (6 oz.) pkg. Jello lemon gelatin
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 tall cans) undiluted evaporated milk, chilled
2/3 c. melted butter
4 c. vanilla wafer or graham cracker crumbs

Dissolve Jello gelatin, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until fluffy. Meanwhile, mix butter and vanilla wafer crumbs. Press firmly into 2 (11" x 7 1/2") or 9" square pans or 8" pie pans, reserving about 1/3 cup for garnish. Spoon gelatin mixture into pans. Sprinkle with reserved crumbs. Chill until firm. Makes 24 servings.