Lemon bisque
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Servings | |
| 1 | (3-oz.) pkg. lemon-flavored gelatin | |
| 1¼ | cup | Boiling water |
| ½ | cup | Lemon juice |
| Grated peel of 1 lemon | ||
| ¼ | cup | Sugar (the TIMES' studied adjustment of Ms. Alden's |
| ⅓ | Cup. Whatever.) | |
| 1 | (14-oz.) can sweetened condensed milk, partially frozen | |
| 2 | teaspoons | Melted margarine or butter |
Directions
About ½ 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.