Vintage 1950s Lemon Bisque

Ingredients

• 16 graham crackers (about 1 1/2 wrapped packages, crushed into crumbs)
• 0.25 cup butter (melted)
• 12 oz evaporated milk (1 can, refrigerated overnight)
• 3 oz lemon jello (1 box)
• 1.25 cup boiling water
• 0.5 cup sugar (or honey)
• 3 tbsp lemon juice
• lemon peel (freshly grated, optional)
• 0.125 tsp salt

Steps

1. 1

   Ensure the can of evaporated milk has been refrigerated overnight so it is cold enough to whip.

2. 2

   Crush the graham crackers into fine crumbs. In a bowl, mix the graham cracker crumbs with the melted butter until well combined.

3. 3

   Reserve a small amount of the crumb mixture for topping. Press the remaining crumbs into the bottom of a 9x9 inch pan to form a crust.

4. 4

   In a separate large bowl, combine the lemon jello powder and boiling water. Stir until the gelatin is completely dissolved.

5. 5

   Add the sugar (or honey), lemon juice, lemon zest, and salt to the jello mixture. Stir well and set aside to cool until it begins to thicken slightly but is not set.

6. 6

   In a chilled mixing bowl, whip the cold evaporated milk until it is light, fluffy, and holds stiff peaks.

7. 7

   Gently fold the whipped evaporated milk into the cooled lemon jello mixture until the two are thoroughly combined and the mixture is uniform.

8. 8

   Pour the lemon mixture over the graham cracker crust in the pan.

9. 9

   Sprinkle the reserved graham cracker crumbs over the top of the filling.

10. 10

    Cover the pan and refrigerate for at least 4 hours, or until the bisque is completely set and chilled.

Notes

The evaporated milk MUST be very cold to whip properly; refrigerating the bowl and beaters can also help. This recipe is a classic mid-century 'bisque' which refers to the creamy, airy texture rather than a soup.

Nutrition per serving

• dessert
• lemon
• vintage
• 1950s
• no-bake
• summer
• jello
• refrigerator cake