Lemon Chiffon - cooking recipe

Ingredients

1 small pkg. lemon Jell-O
1 c. boiling water
1 tsp. lemon extract
1 c. sugar
1 large can evaporated milk, cooled

Preparation

Stir hot water into Jell-O; add lemon extract.
Let cool and set until slightly thick.
Whip milk until thick.
Add sugar gradually.
Fold into Jell-O.
Pour into graham cracker crust. Use 10 x 13-inch pan.
Serves 24.