Lemon Bisque

Directions

1. 1
   Make graham cracker crust and press in bottom of baking dish, reserving 1/4 cup crumbs for top.
2. 2
   Dissolve lemon Jell-O in 1 1/3 cups boiling water; stir in sugar.
3. 3
   Allow to cool and become slightly set.
4. 4
   Whip well chilled evaporated milk.
5. 5
   Add Jell-O mixture to whipped evaporated milk; whip until stiff.
6. 6
   Add juice and grated rind of 2 lemons or 3 tablespoons lemon juice.
7. 7
   Spread over crumb crust.
8. 8
   Sprinkle remaining crumbs on top and refrigerate.