Tuesday, March 6, 2012

Lemon Bisque Recipe

Photo: cohdra

Lemons Through History

Lemons have been in cultivation as a food source for at least four thousand years.

A lemon-shaped earring dated approximately 2500 B.C. has been retrieved from an archeological dig in the Indus Valley, showing that lemons have also been the inspiration for jewelry for thousands of years.

Even so, there is some debate whether lemons originated in Asia Minor, India, or even Africa.

Regardless where this tart, refreshing fruit hales from, it has become a favorite for people around the world. Foods as diverse as cookies and shrimp have been enhanced with fragrant lemon.

My husband's favorite dessert is a cool, lemon cheesecake type dessert called Lemon Bisque. When I take this to covered dish dinners, I never have any to bring home, so I try to make two each time. However, it should be noted that you have to make each separately. For some reason, if you try to double the recipe, it never congeals and stays in a loose pudding consistency rather than cheesecake consistency.

Lemon Bisque Recipe

Serves 12 - 18
1 pkg. lemon gelatin
1 cup hot water
1/4 cup corn starch
juice of 1 lemon (3 tablespoons)
2 cups crushed graham crackers
2 tablespoons powdered sugar
4 ounces melted butter
8 ounces cream cheese
1 cup sugar
2 tsp. vanilla
13 oz. can cold evaporated milk

  1.      Refrigerate the can of evaporated milk overnight.
  2. Warm cheese to room temperature until soft.
  3. Dissolve Jell-o in hot water. Add corn starch. Mix until cornstarch is dissolved, then add lemon juice and set aside to cool.
  4. Combine cracker crumbs, powdered sugar, and butter. Mix well. Save 1/2 cup crumbs for the topping.
  5. Press cracker crumb mixture into a 9"X13" pan, firm and even. Refrigerate while preparing filling.
  6. In a medium mixing bowl, add sugar and vanilla to cream cheese and mix well.
  7. Pour milk into a large cold bowl and whip until stiff.
  8. Slowly add gelatin mixture. Whip mixture together.
  9. Add cheese mixture. Whip until well mixed.
  10. Spread over graham cracker crust. Refrigerate overnight or 3 to 4 hours.

Do you like lemon desserts?
Please comment below.


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