1 can evaporated milk, chilled enough for whipping
teaspoon grated lemon rind
Mix crackers with butter and line well-greased springform or deep dish pie plate,
saving about 1/4 cup of mixture for topping.
Dissolve gelatin in hot water. Add lemon juice and sugar and let stand while
whipping the milk to a stiff froth. Add gelatin mixture to whipped milk and continue
whipping until stiff peaks are formed. Stir in lemon rind. Pour over cracker crust.
Top with remaining crumbs.