Frozen Lemon Bisque

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Frozen Lemon Bisque

 

 

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INGREDIENTS:

 

2 eggs

1 cup sugar

6 - 9 Tablespoons fresh lemon juice

1 Tablespoon grated lemon rind

1 (13-ounce) can chilled evaporated milk

2 Tablespoon sugar

1 cup graham cracker crumbs, divided

1 - 2 cups fresh or frozen raspberries, pureed

 

 

TO PREPARE:

 

In a suacepan, beat eggs with one cup sugar and lemon juice

until well mixed. Cook mixture over low heat, stirring

constantly, just until it boils. Stir in lemon rind.

Cool. Whip chilled evaporated milk, add two tablespoons

sugar, and continue whipping. Fold whipped milk into lemon

mixture. Sprinkle about seven-eighths cup graham cracker

crumbs over bottom of a deep, four-cup freezer tray. Pour

mixture over crumbs. Sprinkle remaining crumbs on top.

Cover and freeze six hours or until firm. Slice and serve

with pureed raspberries.

 

SERVINGS: 8 - 10