Or Lemon Whip. Or Lemon Fluff. Or Lemon Cloud. All of these make more sense than the name Lemon Bisque. A bisque is soup with seafood. Oh well. It was America in the 1950’s and the name stuck.
I love good vintage recipes. They take me back to Grandma’s house. And this dessert is Spring/Summer in a dish. It just melts in your mouth.
Did you know that you can whip cold evaporated milk? It was a pretty cool kitchen trick in the 50’s. It’s fun to make.
The key is to completely CHILL the evaporated milk.
Overnight is best. And then chill the bowl that you will use to whip it.
Start by making the graham cracker crust. OR just buy them as crumbs!
Originally vanilla wafers were used for the crumbs, so give it a try if you wish!
If you DO use vanilla wafers, don’t add any butter.
Sooo…smash them up and spread half in the dessert pan.
Next, stir the Jello into the boiling water stirring until the Jello is dissolved.
Put it in the refrigerator to cool and slightly thicken.
Now start whipping the milk!
Pour the COLD milk into the COLD bowl and whip on high until peaks form.
Use a rubber spatula to gently fold the lemon Jello mixture into the whipped milk.
Cover with cling wrap and refrigerate 2-3 hours.
ENJOY!!!
Lemon Bisque
Ingredients
- 15-16 graham crackers **about 1 ½ wrapped packages
- ¼ cup butter, melted
- 1 can EVAPORATED MILK, refrigerated overnight ***NOT sweetened condensed milk
- 3 ounce box lemon jello
- 1¼ cup boiling water
- ½ cup sugar or honey
- 3 Tbsp lemon juice
- fresh grated lemon peel **Optional
- â…› tsp salt
Instructions
- Place a large mixing bowl in the refrigerator (or freezer) to chill.
- Place graham crackers into large ziplock bag and crush with rolling pin.
- Pour into bowl, add melted butter and mix well. Pour half of the crumbs into the bottom of a 9×13 pan and spread evenly.
- In small mixing bowl, pour the boiling water over the lemon jello and mix until dissolved. Add the sugar or honey, lemon juice, grated lemon peel and salt.Whisk until well mixed. Refrigerate until it cools a bit and starts to slightly thicken.
- Open evaporated milk and pour into chilled bowl. Whip with beaters on high until peaks form.
- Gently mix the jello mixture into the whipped milk using a rubber spatula until the jello is well incorporated.
- Pour over graham cracker crumbs in pan.
- Sprinkle with remaining graham cracker crumbs.
- Cover with cling wrap and refrigerate for 2 hours.
This sounds AMAZING… but I am giving it a shot with Coconut evaporated milk.. THAT really entices me!
Ooooh Good Luck! Let us know how it turns out!
How many ounces of the evaporated milk?? 6 ounce or 12 ounce can??
12 oz.
My mother used to always make something like this, and she always called it bisque. I could never figure out why it was called bisque since it was a dessert, but, I’m sure this is it. I can hardly wait to try it and see if it tastes the same.
What can i use to substitute the evaporated milk that i can not find in the area i live? Thanks
You can find directions online on making your own using whole milk and simmering it to reduce the water content
You could try heavy whipping cream or maybe half and half or short cut and use prepared whipped topping such as cool whip or dream whip.
It will be in the baking aisle, often with canned pumpkin next to it. Ask store employees. Buy regular, not lo fat if whipping.
My mother and grandmother made something similar, but it had crushed pineapple in it as well. They always used vanilla wafers. Delicious and refreshing. They too called it Lemon Bisque.
My mother had similar recipe, it was called Lemon Bisque also.
I cannot find it for the life of me. It was pretty similar to yours. I remember we used evaporated milk, chilled, lemon jello prepared per package and the difference
1 20 OZ CAN CRUSHED PINEAPPLE, DRAINED, THE LIQUID WAS COMBINED WITH LEMON JELLO AND THE CRUSHED PINEAPPLE ADDED TO THE WHIPPED MILK AND JELLO.
I THINK…..YHAT IS WHAT I CANNOT REMEMBER!!!!’nTHE ORDER TO COMBINE. I will try your recipe, it’s closer to
My mothers. Thank you for posting.
I loved this as a child. It was always requested at holidays. Mom wouldn’t give up HER recipe. Now I can make this anytime.
Did I miss where you listed the ingredients and the proper amounts?
Yes, there is a recipe card at the bottom of the post with all the ingredients and step by step instructions.
What size evaporated milk please and thank you!
12 oz.
Hi, What size do you recommend for cool whip usage?
We don’t use cool whip in this recipe.
My grandma always made this when we were growing up. I could never find the recipe because we grew up calling it “Vanilla Wafer Pudding”. Looking up that recipe got me completely different results. I finally found a recipe card in her box that looked like it MIGHT be the right recipe, but it was titled “Jello Salad with Vanilla Wafers”. Those key words FINALLY led me to the right recipe. I HAVE TO MAKE THIS FOR MY KIDDOS!!
Yay! Glad you found it!
Can you use other flavors of jello insteadof lemom? Strawberry, lime, etc
Absolutely!
Hello beautiful recipe!
I am curious if it’s possible to make this into a pie.
Could it be sliced rather than scooped?
It might be too soft for a pie. You could try it though. This recipe would make enough filling for two pies.
My mother always made this but called it lemon chiffon. This brings back decades old memories!
This is cool, super light and deeelish. Perfect for summer. Everyone loved it. I will add more lemon zest next time for a stronger lemon flavor. Love lemon!
Will be perfect for our 4th of July gathering.
I imagine you could make different flavors too. Will try that sometime.
What size evaporated milk please
12 oz.
can you make this the day before serving?
Yes, just keep chilled in the refrigerator.
Lemon Jello pudding packet or Lemon Jello gelatin packet?
Gelatin
How many ounces of the evaporated milk?? 6 ounce or 12 ounce can??
12 oz.
What size evaporated milk?
12 oz.
I made this recipe both Gluten Free and Lactose Free. I can’t wait to try it after dinner tonight.