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1 (3 oz.) pkg. lemon gelatin
1/2 c. sugar
2/3 c. hot water
1 tsp. grated lemon rind
1 c. undiluted evaporated milk
2 Tbsp. lemon juice
9-inch pie crust (may use any
crust, graham cracker,
ladyfingers, pie etc.)

Dissolve gelatin and sugar in hot water and 1/3 cup
lemon juice. Chill until consistency of unbeaten egg
whites, then add lemon rind. Chill milk in freezer trays or
bowl until soft ice crystals form around edges of tray (15 to
20 minutes). Whip milk until stiff (1 minute). Add 2 table-
spoons lemon juice and whip very stiff (2 minutes longer).
Fold whipped cream into chilled gelatin. Spoon into pie shell
and chill until firm.

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