Lemon Chiffon Pie - cooking recipe

Ingredients

1 can evaporated milk (refrigerate overnight)
1/2 c. sugar
1 pkg. lemon Jell-O
rind of 1 lemon
1/2 c. boiling water
1/2 c. lemon juice
graham cracker crust, as indicated on box

Preparation

Spread crust in a 9-inch pie plate.
Add Jell-O to water and mix.
Let cool but not gel.
Whip milk until it stands in peaks, adding sugar gradually while beating.
Mix Jell-O with lemon juice and rind and whip into milk gradually.
Whip stiff.
Pour into shell and refrigerate.