Lemon Bisque

With the name Lemon Bisque, you are probably thinking Lemon Soup?? I’m not sure how it got it’s name, but this is a light lucious dessert like a lemon mousse. I usually make this as a pie – with graham cracker crumbs as a ‘crust’, but recently, I served it in individual glasses (sans the ‘crust’), with ginger cookies alongside.  Make this in advance, as it must be chilled for a few hours.

                                                                                                                                                                            Lemon Bisque


  • 1 3oz lemon jello
  • 3/4 cup boiling water
  • 3/4 cup sugar
  • 1 lemon – zest and juice
  • 1 12 oz can evaporated milk
  • 8 long pieces graham crackers (if making pie)


  1. Mix the package of jello and 3/4 boiling water.
  2. Add sugar, lemon juice and lemon zest.
  3. Cool in refrigerator.
  4. If making pie, crush the graham cracker and put 1/2 of them in a 9″ buttered pie plate.
  5. Whip the evaporated milk to 2 times in bulk.
  6. Add lemon mixture to the milk. Beat until combined.
  7. Spread into pie pan or spoon into individual glasses.
  8. If making a pie, sprinkle the pie with the remaining graham cracker crumbs.
  9. Cover the individual glasses with plastic wrap.
  10. Chill for several hours.

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