Lemon Bisque

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.