1 3-ounce package lemon gelatin
3/4 cup sugar
Sprinkle of salt
1 cup boiling water
1 teaspoon lemon rind
1/3 cup lemon juice
1 1/2 cups canned milk (evaporated), chilled
1/3 cup margarine, melted
2 cups Graham Cracker crumbs, mashed fine
Dissolve gelatin, sugar, salt in boiling water. Chill until thick, add canned milk and whip until fluffy.
Meanwhile, mix melted margarine and cracker crumbs. Press firmly into an 11 x 7 1/2 -inch pan, reserving about 1/3 cup for top. Spoon gelatine mixture in pan with the crumb crust, sprinkle top with remaining crumbs. Chill until firm.
Double for a large crowd.