Paula Johns's Recipe

Lemon Bisque

Category: Sweets

Lemon Bisque

1 (13 oz) can evaporated milk
1 large box Lemon Jello
1-1/4 cup boiling water
1/3 cup light corn syrup
1/8 teaspoon salt
3 Tablespoons lemon juice
grated rind of lemon
2-1/2 cups vanilla wafer crumbs

Thoroughly chill can of milk over night. Dissolve jello in boiling water, add salt, syrup, lemon juice and rind. When it has congealed slightly, beat milk until it is stiff and whip jello mixture into it.

Spread 1/2 of the crumbs in a 10 x 13 inch pan and pour lemon mix over it. Top with remaining crumbs and set in refrigerator to chill (about 3 hours). Cut into squares