Saturday, September 6, 2008

Lemon Bisque

This recipe is simple, economical, and a nice, light finish to a summertime meal. My mouth is watering just thinking about it. My mother used to make this during hot months, and I recall eating it in tiny bites to make it last longer. It is just tart enough to be refreshing. And besides, church ladies can never have too many Jell-o recipes, right?


1 (13 oz.) can evaporated milk, chilled
1 (3 oz.) pkg. lemon Jello
1 c. sugar
1 1/2 c. boiling water
1 Tbs. lemon juice
2 Tbs. grated lemon peel (optional)
1 or 2 drops yellow food coloring (optional)
Graham cracker crumbs

What to do:

Chill the evaporated milk overnight. It is helpful to have your beaters and bowl chilled as well.

Add Jell-o and sugar to boiling water. Stir till dissolved. Add lemon juice (and lemon peel or food coloring if you like). Stir. Chill till syrupy.

Whip milk with egg beater or mixer till stiffened. Gently add Jell-o mixture. In a 13 x 9 inch pan place graham cracker crumbs (about 10 crackers). Pour lemon mixture over crumbs. Chill till set. Cut in squares to serve. Garnich with a few more crumbs on top and a sliver of lemon if desired.


If you like you can make a graham cracker crust with sugar and butter, but just the crumbs works fine too, especially if you are in a hurry.  If you use a pre-made graham cracker crust pie shell, you will have enough mixture for two of the smaller size crust.  I tried this recipe with other Jell-o flavors, but it works best with lemon. Sugar free Jell-o is okay, but if you do use it, you will want a few drops of food coloring, and the bisque will have a more fluffy and less stiff texture..

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