Lemon Chiffon Pie

• 1 envelope plain gelatin
• 1/4 cup cold water
• 3/4 cup hot water
• 1 cup sugar
• dash salt
• 1 large can of evaporated milk, well chilled
• juice and pulp of 2 1/2 lemons
• 2 graham cracker crusts

In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well.

Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.