Lemon bisque

Lemon bisque

Ingredients/Components

• sugar - 1 c
• pkg - 1 oz
• boiling water
• margarine - 8 Tbsp
• graham crackers, rolled fine - 12 item
• lemon, juice and grated rind - 1 item
• large can evaporated milk, chilled 24 hours - 1 item

How to make lemon bisque:

Dissolve jello in boiling water. Add lemon juice, grated rind and sugar. Cool until it begins to jell.

Combine crackers with butter and line bottom of a 13 x 9-inch glass dish with buttered cracker crumbs, reserving some for the top.

Chill and whip canned milk until stiff. Combine two mixtures and pour into cracker lined dish. Sprinkle top with remaining crumbs. Chill several hours. Serves 12.

Recipe categories: Desserts, Soups & stews, Bisques/cream soups.