Lemon Bisque

Directions

1. 1
   Thoroughly chill can of milk in refrigerator overnight. Dissolve gelatin in boiling water.
2. 2
   Add honey, salt, lemon juice and rind.
3. 3
   Refrigerate.
4. 4
   When it has congealed slightly, beat milk until stiff and whip gelatin mixture into it.
5. 5
   Spread half of crumbs into a large pan (10 x 13-inch or equivalent) and pour lemon mixture over it.
6. 6
   Top with remaining crumbs.
7. 7
   Chill for approximately 3 hours.
8. 8
   May be served plain or with whipped cream.