Lemon Bisque Recipe 55

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

Steps:

• Chill unopened can of evaporated milk in the refrigerator overnight.
• Dissolve jello in hot water and chill till partially set.
• Whip till light and fluffy.
• Add lemon juice and sugar.
• Whip the chilled milk; fold in jello mixture.
• Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
• Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
• Top with remaining crumbs.
• Chill till set; about 5 hours or a little less.
• Serves 12.

Steps:

• Chill evaporated milk until icy.
• Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
• Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
• Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
• Pour mixture over crust and sprinkle with a few graham cracker crumbs.
• Refrigerate. Dessert is best overnight or after 6 hours.
• (Note: Preparation time does not include letting milk get icy.).

Steps:

• Chill milk, then whip stiff. Dissolve jello in boiling water, add honey, salt, lemon and zest. When liquid begins to congeal, add whipped milk. Spread half crumbs in bottom of pan, pour mixture over and top remaining crumbs. Chill. Serve with whip cream on top.

Steps:

• Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.

Steps:

• Dissolve jello in boiling water. Add juice, zest, and sugar. Mix well and let stand in refrigerator until thickness of egg whites. Prepare graham cracker crust and press into bottom of 9" x 13" pan. Reserve a few crumbs for top. Whip well-chilled evaporated milk until stiff peaks form. Beat jello mixture until light and fluffy. Fold jello into whipped milk. Spread whipped mixture over crust and sprinkle with reserved crumbs. Chill several hours or overnight. (You may substitute 1 12 oz container of Cool Whip for evaporated milk.)