Title: Lemon Bisque
Categories: Soup Appetizer
Yield: 6 Servings

10		Servings
1		(3-oz.) pkg. lemon-flavored gelatin
1 1/4	c	Boiling water
1/2	c	Lemon juice
		Grated peel of 1 lemon
1/4	c	Sugar (the TIMES' studied adjustment of Ms. Alden's
1/3		Cup. Whatever.)
1		(14-oz.) can sweetened condensed milk, partially frozen
2	ts	Melted margarine or butter

About 1/2 cup fine graham cracker crumbs

Dissolve the gelatin in boiling water; add the lemon juice, peel and sugar. Chill until thickened, but still soft.

Pour the mixture into a large bowl, add the condensed milk and beat with an electric mixer until smooth and thick.

Brush the melted margarine or butter over a 7-by-11-inch pan and coat with soem of the graham cracker crumbs. Pour the lemon mixture into the pan and sprinkle the top with more crumbs. Chill thoroughly before serving.

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