Lemon Bisque

By lorik

It’s important to refrigerate the evaporated milk overnight to ensure that it will be cold enough to whip properly. Use a food processor to grind the graham crackers.

Ingredients

• 3/4 cup (5 1/4 ounces) sugar
• 1 (3-ounce) package lemon-flavored gelatin
• 1 cup boiling water
• 1 tablespoon grated lemon zest plus 1/4 cup juice (2 lemons)
• 8 whole graham crackers, ground (1 cup)
• 1 (12-ounce) can evaporated milk, chilled

Preparation

Step 1

1. Dissolve sugar and gelatin in boiling water in bowl. Stir in lemon zest and juice. Refrigerate until mixture is thickened but not completely set, about 1 1/2 hours.

2. Grease 13 by 9-inch baking dish with vegetable oil spray and coat with 1/2 cup ground crackers. Using stand mixer fitted with whisk, whip evaporated milk on medium-high speed until stiff peaks form, about 5 minutes. Transfer mixture to large bowl. Using clean, dry mixer bowl and whisk attachment, whip chilled gelatin mixture on medium-high speed until thickened and light lemon colored, about 4 minutes.

3. Using large spatula, fold gelatin mixture into whipped evaporated milk until no yellow streaks remain. Transfer mixture to prepared dish and smooth top. Sprinkle remaining 1/2 cup ground crackers evenly over top. Cover and refrigerate until fully chilled and set, at least 4 hours or up to 24 hours. Serve.