Lemon Bisque Recipe 55

LEMON BISQUE

Steps:

• Chill unopened can of evaporated milk in the refrigerator overnight.
• Dissolve jello in hot water and chill till partially set.
• Whip till light and fluffy.
• Add lemon juice and sugar.
• Whip the chilled milk; fold in jello mixture.
• Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
• Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
• Top with remaining crumbs.
• Chill till set; about 5 hours or a little less.
• Serves 12.

LEMON BISQUE - SUGAR FREE - NO BAKE

Steps:

• Chill evaporated milk until icy.
• Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
• Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
• Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
• Pour mixture over crust and sprinkle with a few graham cracker crumbs.
• Refrigerate. Dessert is best overnight or after 6 hours.
• (Note: Preparation time does not include letting milk get icy.).

LEMON BISQUE RECIPE - (5/5)

Steps:

• Dissolve jello in boiling water. Add juice, zest, and sugar. Mix well and let stand in refrigerator until thickness of egg whites. Prepare graham cracker crust and press into bottom of 9" x 13" pan. Reserve a few crumbs for top. Whip well-chilled evaporated milk until stiff peaks form. Beat jello mixture until light and fluffy. Fold jello into whipped milk. Spread whipped mixture over crust and sprinkle with reserved crumbs. Chill several hours or overnight. (You may substitute 1 12 oz container of Cool Whip for evaporated milk.)