Best Lemon Bisque Recipes

Lemon Bisque image

Provided by Mimi in Maine

Categories Dessert

Time 5h30m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 6

1 (12 ounce) can regular evaporated milk (chilled overnight in the refrigerator)
1 (3 ounce) package lemon Jell-O gelatin
1 3/4 cups boiling water
1/4 cup lemon juice
1 cup sugar
2 1/2 cups graham cracker crumbs

Steps:

Chill unopened can of evaporated milk in the refrigerator overnight.
Dissolve jello in hot water and chill till partially set.
Whip till light and fluffy.
Add lemon juice and sugar.
Whip the chilled milk; fold in jello mixture.
Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
Top with remaining crumbs.
Chill till set; about 5 hours or a little less.
Serves 12.

Nutrition Facts : Calories 204.8, Fat 3.9, SaturatedFat 1.6, Cholesterol 8.2, Sodium 169.7, Carbohydrate 39.8, Fiber 0.5, Sugar 28.3, Protein 3.7

Lemon Bisque - Sugar Free - No Bake image

Provided by Seasoned Cook

Categories Gelatin

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) evaporated milk, chilled
1 (3 ounce) sugar-free lemon gelatin
1 cup boiling water
1/3 cup sugar (or Splenda)
1 lemon, juice and zest of
1 pinch salt
2 cups graham cracker crumbs
1/4 cup butter, melted

Steps:

Chill evaporated milk until icy.
Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
Pour mixture over crust and sprinkle with a few graham cracker crumbs.
Refrigerate. Dessert is best overnight or after 6 hours.
(Note: Preparation time does not include letting milk get icy.).

Nutrition Facts : Calories 355.9, Fat 14.8, SaturatedFat 7.9, Cholesterol 36.8, Sodium 310.8, Carbohydrate 43.6, Fiber 0.8, Sugar 20, Protein 13.7

LEMON BISQUE image

Yield 8 Slices

Number Of Ingredients 7

1 can Evaporated milk (chilled)
1small pkg lemon jello
1 1/4 cup boiling water
1/3 cup honey
2 1/2 cups Graham Crcackers crushed
1/8 t salt
3 T lemon juice plus zest of lemon

Steps:

Chill milk, then whip stiff. Dissolve jello in boiling water, add honey, salt, lemon and zest. When liquid begins to congeal, add whipped milk. Spread half crumbs in bottom of pan, pour mixture over and top remaining crumbs. Chill. Serve with whip cream on top.

Lemon Bisque Recipe - (5/5) image

Provided by kstetler

Number Of Ingredients 9

Filling:
1 3-oz package lemon jello
1 cup boiling water
2-3 Tbsp lemon juice
1/2 cup sugar
1 large can very cold evaporated milk
Crust:
1/2 box graham crackers
1 1/2 sticks melted margarine

Steps:

Dissolve jello in boiling water. Add juice, zest, and sugar. Mix well and let stand in refrigerator until thickness of egg whites. Prepare graham cracker crust and press into bottom of 9" x 13" pan. Reserve a few crumbs for top. Whip well-chilled evaporated milk until stiff peaks form. Beat jello mixture until light and fluffy. Fold jello into whipped milk. Spread whipped mixture over crust and sprinkle with reserved crumbs. Chill several hours or overnight. (You may substitute 1 12 oz container of Cool Whip for evaporated milk.)