Lemon Dessert

1 can (12 ounces) evaporated milk


1 package (3 ounces) lemon gelatin

1 cup sugar

1-1/3 cups boiling water

1/4 cup lemon juice

1-3/4 cups graham cracker crumbs

5 tablespoons butter, melted

Directions

Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours.

In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares. Yield: 12 servings.

Recipe Source: taste of home