Ingredients for Lemon Bisque
- 1 (12-ounce) can evaporated milk, chilled overnight
- Lemon Jell O Gelatin
- Boiling Water
- 1/2 cup lemon juice
- 1 cup granulated sugar
- 1 ½ cups graham cracker crumbs (reserve ½ cup for topping)
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How to Make Lemon Bisque
- Chill one (12-ounce) can of evaporated milk in the refrigerator overnight.
- In a medium bowl, dissolve 1 (3-ounce) package lemon-flavored gelatin in 1 cup of boiling water. Stir until completely dissolved. Refrigerate until slightly thickened (about 30-45 minutes).
- In a large bowl, beat the chilled evaporated milk with an electric mixer until light and fluffy. This may take 5-7 minutes.
- Add 1/2 cup of lemon juice and 1 cup of granulated sugar to the whipped evaporated milk. Beat until well combined.
- Gently fold in the partially set gelatin mixture until evenly distributed.
- Crush 1 ½ cups graham crackers into crumbs. Reserve ½ cup for topping.
- Press half of the graham cracker crumbs into the bottom of a greased 9x13 inch baking pan.
- Gently pour the lemon bisque mixture over the graham cracker crust.
- Sprinkle the remaining graham cracker crumbs evenly over the top.
- Refrigerate for at least 5 hours, or preferably overnight, until completely set.
- Serve chilled. Serves 12.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
113g
Fat
7g
Carbs
13g
