Copyright © 2014 The FOURnet Information Network. All rights reserved.

LEMON BISQUE 
1 can Carnation evaporated milk
2 c. boiling water
1 pkg. lemon Jello
2 1/2 c. sugar
Pinch of salt
5 tbsp. lemon juice

CRUST:

Vanilla wafers
Sugar
butter

Chill milk until very ice. Beat.

Heat 2 cups water to boiling point. Add Jello, dissolve well. Add sugar and pinch of salt. Cool Jello mixture until it becomes a little stiff. Add lemon juice. Fold Jello into the whipped cream.

Make crust with vanilla wafers, sugar and butter, just as you would any other crust of this kind.

When ready pour the lemon bisque into shell and top with dry crumbs. Refrigerate or freeze until ready to eat. Can be cut into wedges. Feeds: 10.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cc
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s