Dessert Recipes

Lemon Bisque

I remember my Mother making this in metal ice cube trays without the insert. We just loved it. This recipe is from the 1950s!

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Yield: 12 servings


  • 3/4 cup granulated sugar
  • 1 (3 ounce) box lemon gelatin
  • 1 cup boiling water
  • 1 tablespoon grated lemon zest + 1/4 cup juice (2 lemons)
  • 8 whole Graham crackers, finely ground (about 1 cup)
  • 1 (12 ounce) can evaporated milk, chilled


  1. Dissolve sugar and gelatin in boiling water in a bowl. Stir in lemon zest and juice. Refrigerate until mixture is thickened, but not completely set, about 90 minutes.
  2. Spray a 9 x 13 inch baking dish with cooking spray and coat with 1/2 cup Graham cracker crumbs. Using a stand mixer fitted with a the whisk attachment, whip the evaporated milk on medium high speed until soft peaks form, about 5 minutes.
  3. Using a clean, dry mixer bowl and whisk attachment, whip the chilled gelatin mixture until thickened and light lemon colored, about 4 minutes.
  4. Using a large spatula, fold the gelatin mixture into the the prepared baking pan and smooth top. Sprinkle remaining Graham cracker crumbs evenly over top.
  5. Cover and refrigerate until fully chilled and set, at least four hours or overnight.


Tip: Chill the mixer bowl, whisk attachment and can of evaporated milk ahead of time.

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