Lemon Bisque Recipe 55

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

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.

Steps:

• Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.

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.)

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.).

Steps:

• Put the jus rôti in a medium saucepan and bring it to a boil over medium-high heat; turn off the heat as soon as it boils. Meanwhile, grate the zest of the lemon. Juice the lemon.
• Use a whisk, an electric mixer, or a blender to combine the egg yolks, flour, and sour cream until smooth. Continue to mix while slowly adding the jus rôti.
• Stir in the grated lemon zest and lemon juice. Transfer everything back to the saucepan and reheat the soup gently; taste and adjust the seasoning (you might like to add more lemon juice), then garnish with the croutons and serve.