Lemon Jello Pie

1 large can pet milk
1 c sugar
1 c water
pinch of salt
1 package Lemon Jello
Juice from 1 1/2 lemons
Grated lemon zest
Vanilla wafers

Place can of milk in refrigerator ahead of time.
When cold, whip until very stiff.
Add lemon juice and some grated rind.
Add sugar gradually to whipped cream.
Add salt.

Heat half of the cup of water to dissolve jello.
Add the other half ice cold to speed the congealing.
Put in fridge until lightly congealed.
Fold in whipped cream mixture.
Pour into pie plate lined with vanilla wafers as a crust.
Sprinkle some grated rind on top.
Place in fridge until well set and chilled.
This is just as good made in a bowl without the vanilla wafers and served in dessert bowls (or compotes)

This is a typed recipe on a yellowed note card - the voicing at the end makes me think it's my grandmother