Lemon Bisque
It's like eating a lemon cloud! This is a great vintage recipe from the 1950s! @mostdeliciouslife.com
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
- ⅛ 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 9x13 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.