Recipe: Lemon Bisque

Title: Lemon Bisque
Categories: Soups, Appetizers
Servings: 6

10 Servings
1 (3-oz.) pkg. lemon-flavored
-gelatin
1 1/4 c Boiling water
1/2 c Lemon juice
Grated peel of 1 lemon
1/4 c Sugar (the TIMES' studied
-adjustment of Ms. Alden's
1/3 Cup. Whatever.)
1 (14-oz.) can sweetened
-condensed milk, partially
-frozen
2 ts Melted margarine or butter

About 1/2 cup fine graham cracker crumbs

Dissolve the gelatin in boiling water; add the lemon juice, peel and sugar.
Chill until thickened, but still soft.

Pour the mixture into a large bowl, add the condensed milk and beat with an
electric mixer until smooth and thick.

Brush the melted margarine or butter over a 7-by-11-inch pan and coat with
soem of the graham cracker crumbs. Pour the lemon mixture into the pan and
sprinkle the top with more crumbs. Chill thoroughly before serving.