Lemon Bisque
A vintage treat that tastes like sunshine!
INGREDIENTS
- 2 cups graham cracker crumbs
- 3/4 cup butter, melted
- 1 (12 oz) can evaporated milk, chilled
- 1 (6 oz) box lemon jello
- 1 1/2 cups boiling water
- 1/2 cup granulated sugar
- Juice of 1 lemon
- Pinch of salt
PREPARATION
- Chill unopened can of evaporated milk and a medium size mixing bowl in the fridge overnight or in the freezer for 1 hour before preparing recipe. Keep chilled until right before whipping.
- Add graham crackers crumbs and melted butter to a small mixing bowl and mix until well combined. Transfer mixture to a 9x13-inch dish and press into an even layer to form the crust.
- Dissolve jello powder in 1 ½ cup boiling water until smooth. Mix in sugar, lemon juice, and salt. Place in the fridge for 20 minutes to thicken.
- Pour evaporated milk into the chilled mixing bowl and beat with a hand mixer until soft peaks form. Gently fold the chilled jello mixture into the whipped milk just until combined.
- Spoon mixture over the crust. Cover and chill for 2 hours or until set.
- Serve chilled with whipped cream.
