Lemon Bisque Dessert
|Milk||1 Can (10 oz) (Pacific Brand)|
|Lemon jell-o||1 Tablespoon (1 Package)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Grated lemon rind||1|
|Graham cracker crumbs||2 1⁄2 Cup (40 tbs)|
Chill the can of milk.
Dissolve jello in boiling water, add sugar, salt, lemon juice and rind.
When slightly set, whip.
Then beat milk stiff.
Whip gelatine mixture into whipped milk.
Spread crumbs over bottom of pan and spoon in mixture..
Cover top with crumbs.
Set in refrigerator for about three hours.