Lemon Bisque

Loving that summer feeling
Now I’m pretty much featuring seafood recipes this week but hey, today is Thursday and that means something sweet.

So what goes well after eating a good seafood platter? Well, around here pretty much anything and I would normally go with something citrus, like Key Lime Pie, Mandarin Orange Sherbet, or something with fruit and coconut flavors mingling together to finish off the palate.

I remembered this one, a favorite here in Mobile that is just perfect for summertime and is so refreshing. The recipe makes two pies which is great since it is so darn good. Enjoy!

Lemon Bisque

1 -3 ounce package lemon Jello
1 1/4 cups boiling water
1/2 cup sugar
Juice and grated zest of 1 large lemon
1 -13 ounce can evaporated milk, refrigerated overnight
Vanilla wafers, crushed
Melted butter

    Dissolve Jello in the boiling water. Add sugar, lemon juice and zest mixing well. Set aside to cool. When it starts to congeal, beat Jello with an electric mixture or egg beater until fluffy. Whip the chilled evaporated milk and fold in the Jello.

    Place crushed vanilla wafers in the bottom of two pie pans to form a crust. Brush with melted butter. Divide bisque between the two pans. Place in the refrigerator and keep cold.

    Note: Also good using ginger cookies for the crusts. Sprinkle additional crumbs over the top if desired or garnish with candied fruit.

    12 thoughts on “Lemon Bisque

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