Lemon Bisque - cooking recipe

Ingredients

graham cracker crust
1 (3 oz.) lemon Jell-O
1 c. sugar
1 large can evaporated milk
2 lemons or 3 Tbsp. lemon juice

Preparation

Make graham cracker crust and press in bottom of baking dish, reserving 1/4 cup crumbs for top.
Dissolve lemon Jell-O in 1 1/3 cups boiling water; stir in sugar.
Allow to cool and become slightly set.
Whip well chilled evaporated milk.
Add Jell-O mixture to whipped evaporated milk; whip until stiff.
Add juice and grated rind of 2 lemons or 3 tablespoons lemon juice.
Spread over crumb crust.
Sprinkle remaining crumbs on top and refrigerate.