1 (3 oz.) pkg. lemon Jello
1/2 c. sugar
Juice of 1/2 lemon
1 c. hot water
1 lg. can evaporated milk, iced cold
2 (9") baked pie shells

Mix the Jello, sugar, lemon juice and hot water. Cool and let jell slightly. Whip the ice cold milk until stiff and combine slightly with the Jello mixture. Pour off into baked pie shells. Let stand in refrigerator several hours. Use whipped cream or other favorite toppings when serving.