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It’s important to refrigerate the evaporated milk overnight to ensure that it will be cold enough to whip properly. Use a food processor to grind the graham crackers.
Dissolve sugar and gelatin in boiling water in bowl. Stir in lemon zest and juice. Refrigerate until mixture is thickened but not completely set, about 1 ½ hours.
Grease 13 by 9-inch baking dish with vegetable oil spray and coat with ½ cup ground crackers. Using stand mixer fitted with whisk, whip evaporated milk on medium-high speed until stiff peaks form, about 5 minutes. Transfer mixture to large bowl. Using clean, dry mixer bowl and whisk attachment, whip chilled gelatin mixture on medium-high speed until thickened and light lemon colored, about 4 minutes.
Using large spatula, fold gelatin mixture into whipped evaporated milk until no yellow streaks remain. Transfer mixture to prepared dish and smooth top. Sprinkle remaining ½ cup ground crackers evenly over top. Cover and refrigerate until fully chilled and set, at least 4 hours or up to 24 hours. Serve.