"Lemon Bisque" - Cookbooks4sale, brought to you by Morris Press Cookbooks.

Lemon Bisque

1 pkg. lemon Jello
1 1/4 c. boiling water
1/2 c. sugar
1 lemon rind, grated
juice of 1 lemon
1 1/2 pkgs. graham crackers to make crumbs
2 T. butter, melted
1 (12-oz.) can evaporated milk, cold

Mix lemon Jello, boiling water, sugar, lemon rind and juice until the Jello and the sugar are dissolved. Let set in refrigerator. Do not let it get too stiff. Roll graham crackers to make crumbs, mix with melted butter. Cover bottom of 13 x 19-inch pan with half of the crumbs. Whip the very cold evaporated milk, then whip all together when Jello is thickened and evaporated milk is stiff. Fill pan with mixture and sprinkle remaining crumbs on top.

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