Lemon Bisque

Ingredients

1 pkg. lemon gelatin (3 oz.)
1 can evaporated milk (13 oz.)
1 1/2 c. boiling water
3/4 c. sugar
1/8 tsp. salt
6 tbsp. lemon juice
Zest of one lemon
1 pkg. graham cracker crumbs
4 tbsp. butter, melted

Directions

Chill milk in refrigerator, or freeze to make crystals around edge of bowl. Dissolve gelatin in water and add sugar, salt, lemon juice and zest. Allow mixture to congeal slightly. Beat milk until stiff and then whip in gelatin mixture. Combine graham cracker crumbs with melted butter and press into a 10x13 pan. Pour gelatin mixture into the graham cracker crust. Chill.

Best served with strawberry sauce and whipped cream!