Lemon Bisque Recipe

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.