This Lemon Bisque is a classic chilled dessert that offers a delightful balance of tart and sweet flavors. Unlike a traditional hot soup, this “bisque” is a smooth, lemon-flavored gelatin mixture folded into sweetened condensed milk, creating a rich and airy texture. It is set in a pan lined with a buttery graham cracker crust, providing a satisfying crunch against the creamy lemon filling. Perfect for summer gatherings or as a refreshing finish to a heavy meal, this recipe is simple to assemble and requires no baking. The bright citrus notes are enhanced by fresh lemon juice and zest, making it a vibrant and comforting treat that brings a touch of homemade elegance to any table. It is especially popular in Latin American households as a festive, no-bake dessert.
Lemon Bisque
Description
This Lemon Bisque is a classic chilled dessert that offers a delightful balance of tart and sweet flavors. Unlike a traditional hot soup, this "bisque" is a smooth, lemon-flavored gelatin mixture folded into sweetened condensed milk, creating a rich and airy texture. It is set in a pan lined with a buttery graham cracker crust, providing a satisfying crunch against the creamy lemon filling. Perfect for summer gatherings or as a refreshing finish to a heavy meal, this recipe is simple to assemble and requires no baking. The bright citrus notes are enhanced by fresh lemon juice and zest, making it a vibrant and comforting treat that brings a touch of homemade elegance to any table. It is especially popular in Latin American households as a festive, no-bake dessert.Ingredients
Directions
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Dissolve the lemon gelatin in the boiling water, stirring until completely clear and dissolved.
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Stir in the lemon juice, grated lemon peel, and sugar until the sugar is dissolved.
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Refrigerate the lemon mixture until it is thickened but still soft, resembling the consistency of unbeaten egg whites, about 30-45 minutes.
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Place the partially frozen condensed milk in a large mixing bowl.
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Beat the condensed milk with an electric mixer until smooth and slightly thickened.
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Add the thickened lemon gelatin mixture to the condensed milk and beat until the mixture is smooth, uniform, and thick.
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Brush the melted margarine or butter over the bottom and sides of a 7-by-11-inch loaf pan.
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Sprinkle half of the graham cracker crumbs into the pan, tilting to coat the buttered surfaces.
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Pour the lemon mixture into the prepared pan.
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Sprinkle the remaining graham cracker crumbs over the top of the lemon mixture.
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Chill in the refrigerator for at least 4 hours, or until completely set.
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Run a knife around the edges to loosen, then invert onto a serving plate. Slice and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 7.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.7g3%
- Sugars 0.6g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Partially freezing the condensed milk before beating helps the mixture whip up faster and creates a lighter, fluffier texture.
For a vegan version, substitute the gelatin with a vegan gelatin alternative and use a vegan sweetened condensed milk substitute. Note that the texture may vary slightly.
Ensure the gelatin mixture is not fully set before adding it to the condensed milk; it should be thickened but still pourable to ensure easy blending.
This dessert can be made up to 2 days in advance. Keep it covered in the refrigerator.
