- 1 3-oz package lemon jello
- 1 cup boiling water
- 2-3 Tbsp lemon juice
- 1/2 cup sugar
- 1 large can very cold evaporated milk
- 1/2 box graham crackers
- 1 1/2 sticks melted margarine
Dissolve jello in boiling water. Add juice, zest, and sugar. Mix well and let stand in refrigerator until thickness of egg whites.
Prepare graham cracker crust and press into bottom of 9" x 13" pan. Reserve a few crumbs for top.
Whip well-chilled evaporated milk until stiff peaks form. Beat jello mixture until light and fluffy. Fold jello into whipped milk.
Spread whipped mixture over crust and sprinkle with reserved crumbs.
Chill several hours or overnight.
(You may substitute 1 12 oz container of Cool Whip for evaporated milk.)