1 lg. can evaporated milk, chilled
10 graham crackers to equal 1 c. crumbs
1 pkg. lemon gelatin
Juice of 1 lemon
1 c. sugar
1/4 tsp. salt

Roll graham crackers fine to make 1 cup of crumbs. Sprinkle half over bottom of slightly buttered 12 x 8 inch baking dish or pan. Dissolve gelatin in 1 3/4 cups hot water. Cool until it starts to set, then whip to a froth and add juice and grated rind of 1 lemon, 1 cup sugar and 1/4 teaspoon salt.

Whip chilled milk, add gelatin mixture; mix well. Pour into dish over cracker crumbs; sprinkle remaining crumbs on top. Chill until firm. Cut into squares.