• 1 1/2 pkg. lemon jell-o

• 1/3 c. lemon juice

• 1 T. lemon rind

• 1/3 c. sugar

• 3/4 c. boiling water

• 1 1/2 cans nonfat evaporated milk

• 2 1/4 c. graham cracker crumbs

• 4 T. melted margarine

• Dash of salt

Directions:

Dissolve lemon jell-o and sugar in boiling water. 

Stir in lemon rind, lemon juice, and dash of salt.  

Refrigerate until jell-o is formed.

In separate bowl add melted margarine to graham cracker. 

Create graham cracker crust in 9 1/2 x 13 1/2 pan.  Reserve 1/4 c. of graham cracker mixture for topping.

Once jell-o mixture is stiff, beat evaporated milk in bowl until frothy.

Add jell-o mixture to evaporated milk.  Beat until mixture thickens.

Poor over graham cracker crust and and sprinkle top with remaining graham cracker mixture.

Refrigerate until dessert is formed.  

Serves 15.  Approximately 165 calories per piece.