Lemon Bisque

* Exported from MasterCook II *

Lemon Bisque

Recipe By : Mrs. John Casto
Serving Size : 12 Preparation Time :0:45
Categories : Desserts To Post
Posted Bake-Shoppe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 13 Oz. Can Evaporated Milk
3 Tablespoons Butter
Graham Cracker Crumbs
1 6 Oz. Box Lemon Gelatin Powder
2 Cups Boiling Water
3/4 Cup Sugar
Juice Of 1 Lemon

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

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