Title: Lemon Bisque
Categories: Soups, Appetizers
Yield: 6 servings
10 Servings
1 (3-oz.) pkg. lemon-flavored
-gelatin
1 1/4 c Boiling water
1/2 c Lemon juice
Grated peel of 1 lemon
1/4 c Sugar (the TIMES' studied
-adjustment of Ms. Alden's
1/3 Cup. Whatever.)
1 (14-oz.) can sweetened
-condensed milk, partially
-frozen
2 ts Melted margarine or butter
About 1/2 cup fine graham cracker crumbs
Dissolve the gelatin in boiling water; add the lemon juice, peel and
sugar. Chill until thickened, but still soft.
Pour the mixture into a large bowl, add the condensed milk and beat
with an electric mixer until smooth and thick.
Brush the melted margarine or butter over a 7-by-11-inch pan and coat
with soem of the graham cracker crumbs. Pour the lemon mixture into
the pan and sprinkle the top with more crumbs. Chill thoroughly
before serving.
MMMMM
I have fond childhood memories of this delectable dessert that my maternal grandmother named Alice made for when my family and I made trips to see her in southwest IN. For ie. at Easter she would add some jelly beans as a nice decorative touch on top of it.
Enjoy!
Eric
