1 pkg. (3 oz.) lemon Jello
3/4 c. sugar
1/8 tsp. salt
1 c. boiling water
3/4 tsp. grated lemon rind
1/3 c. lemon juice
1 tall can undiluted evaporated milk (chilled)
2/3 c. butter
4 c. 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.

Meanwhile, mix butter and graham cracker crumbs. Press firmly into 9 inch square pan, reserving about 1/3 cup for garnish. Spoon gelatin mixture into pan. Sprinkle with reserved crumbs. Chill until firm.