Lemon Dessert

1 (13 ounce) can evaporated milk
3 lemons, juice and rind
1 cup granulated sugar
1 small box lemon gelatin
3/4 cup boiling water
24 graham crackers (squares)
4 tablespoons butter or margarine, melted

Boil unopened can of evaporated milk for at least 1 hour. Keep can covered with boiling water. Chill overnight in refrigerator.

The next day, open can and pour contents into mixing bowl and beat until stiff. Add juice and rind of lemons, and sugar and beat thoroughly. Dissolve gelatin in boiling water. Let cool but not congeal. Beat this into evaporated milk mixture. Pour into a 10 x 6-inch utility dish which has been lined with wax paper. Roll graham cracker crumbs until fine and mix with melted butter or margarine. Sprinkle over top. Cool 5 to 6 hours in refrigerator.