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1 baked pie shell
1 (3 oz.) pkg. lemon gelatin
1/2 cup sugar
2/3 cup hot water
1/3 cup hot lemon juice
1 tsp. grated lemon rind
1 cup evaporated milk
2 tbsp. lemon juice
Dissolve gelatin and sugar in hot water; add hot lemon juice, chill to consistency of unbeaten egg white. Add lemon rind.
Chill milk in refrigerator tray until crystals form, about 15 to 20 minutes; whip until very stiff. Fold milk into gelatin mixture. Spoon into baked crust; chill until firm, 1 to 2 hours.
Makes 9-inch single crust pie
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