15 oz can Carnation milk
3 oz pkg lemon Jello
1/2 cup boiling water
1 lemon, juice and rind
1/2 cup white sugar
Pinch salt
Graham cracker crust
Chill milk overnight. Dissolve Jello in boiling water and add lemon juice and grated rind, sugar and salt. Allow to set slightly. Beat milk until stiff and whip lemon mixture into it. Make graham cracker crust according to package instructions and place 2/3 of it in a 9X13 inch pan. Pour lemon mixture over and sprinkle with remaining graham cracker crumbs. Chill overnight. Cut into squares and serve.