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.
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.
- 15-16 graham crackers **about 1 ½ wrapped packages
- ¼ cup butter, melted
- 1 can evaporated milk, refrigerated overnight
- 1 3 ounce box lemon jello
- 1¼ cup boiling water
- ½ cup sugar or honey
- 3 Tbsp lemon juice
- fresh grated lemon peel **Optional
- ⅛ tsp salt
- 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.