1 3-ounce package lemon-flavor gelatin 1 1/2 cups boiling water 1/3 cup lemon juice bits of lemon peel (optional) 1/2 cup sugar 1 12-ounce can evaporated milk, chilled overnight
crust:
crumbled vanilla wafers
Dissolve gelatin in boiling water; add lemon juice and sugar. When partially set, whip mixture until foamy. In a separate bowl, whip the chilled evaporated milk. Combine the two whipped ingredients.
Line the bottom of a 13-by-9-inch pan with crumbs and press down. Pour lemon filling over crumbs. Sprinkle with remaining crumbs and let set overnight in the refrigerator.
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