Preparation Steps

• In a large bowl, whisk together the lemon gelatin, sugar, boiling water, and lemon juice until the sugar and gelatin are fully dissolved.
• Cover with plastic wrap and refrigerate until the mixture is almost set but still slightly jiggles (about 1 hour).
• Press the crushed lemon cookies firmly into the bottom of a 9×13 inch pan to form a crust.
• In a medium bowl, beat the chilled evaporated milk until stiff peaks form (about 3–5 minutes).
• Gently fold the whipped evaporated milk into the partially set gelatin mixture until completely combined.
• Pour the fluffy lemon mixture over the cookie crust and smooth the top.
• Freeze for 2–3 hours, or until fully set.
• Cut into squares and serve topped with lemon slices and lemon zest if desired.