Lemon Bisque Recipe - Cooking Index
Lemon Bisque Recipe - Cooking Index
| 1 | Evaporated milk | |
| 3 tablespoons | 45ml | Butter |
| Graham cracker crumbs | ||
| 1 | Lemon gelatin powder | |
| 2 cups | 474ml | Boiling water |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 | Lemon - juice of |
Refrigerate evaporated milk 24 hours before starting.
Melt butter in bottom of 13 x 9-inch flat cake pan.
Add enough graham crackers to cover bottom of pan and press them in firmly.
Dissolve gelatin in boiling water. Add sugar and juice of lemon. After gelatin is congealed, beat until fluffy. Beat evaporated milk until thick.
Fold the two mixtures together and pour over crumbs.
Sprinkle crumbs on top and refrigerate overnight.
Cut in squares to serve.
Serves: 12
Source:
"Mountain Measures" --Junior League of Charleston, WV ed. 1974
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.