Lemon Bisque

Directions

1. 1
   Chill evaporated milk in refrigerator overnight.
2. 2
   Dissolve gelatin in boiling water.
3. 3
   Mix in lemon juice, sugar and lemon rind.
4. 4
   Place in refrigerator until slightly thickened.
5. 5
   Whip chilled milk in a large bowl until thick.
6. 6
   Add gelatin mixture, whip together and mix well.
7. 7
   Cover bottom of a 9 x 13-inch glass dish with cookie crumbs and press firm.
8. 8
   Save a few crumbs to sprinkle on top of mixture.
9. 9
   Add mixture slowly in dish.
10. 10
    Spread evenly.
11. 11
    Chill in refrigerator 3 1/2 hours or overnight.
12. 12
    Serves 10 to 12.