Lemon bisque

Lemon bisque



  • sugar - 1/2 c
  • salt - 1/2 tsp
  • boiling water
  • lemon juice - 3 Tbsp
  • can evaporated milk - 1 item
  • lemon jello - 1 pkg
  • grated rind of 1 lemon
  • vanilla wafer crumbs 1 pkg - 2 c

How to make lemon bisque:

Dissolve jello in hot water. Add sugar, salt, juice and lemon rind. Congeal slightly. Chill milk until it freezes around edge of refrigerator tray. Whip until very stiff. Whip in jello. Spread half of crumbs in a large pan, 13 x 9 1/2-inches is a good size pan. Pour mixture in pan and spread evenly. Sprinkle remaining crumbs over top. Chill 3 hours or longer. (Can be kept several days.) Serves 12.

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

Lemon bisque
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT5H30M
Total Time: PT5H30M

Cause of complaint:

Related ingredients:
sugar, vanilla, powdered sugar, frozen whipped topping, thawed, strawberry or cherry jello
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