1 pkg. lemon Jello
3 tbsp. lemon juice
Rind of 1 lemon
1/2 c. sugar
1 1/4 c. boiling water
1 can evaporated milk
Crushed graham crackers

Dissolve Jello in water. Add lemon juice, rind and sugar. Chill until stiff. Whip chilled milk and beat until stiff. Combine two mixtures and beat again until stiff. Pour into buttered dish. Sprinkle with crushed graham crackers over top of bisque. Chill. This is a smooth, light dessert.