School cafeteria lemon mousse

This is the lemon mousse recipe I was looking for. I found it in one of my wife’s old cookbooks she had when in high school. Someone who worked in the cafeteria had given her the recipe, and she sized it down. The recipe only has 4 ingredients.

1 can Evaporated milk
Juice from 3 Lemons
1 cup Sugar
Graham crackers crushed to make a 9" pie crust

I kicked it up a notch by making the crust the same as I do for cheesecake. To me it makes the crust so much more tasty. So easy and so delicious.

Yields: 8 Servings

1 can evaporated milk
Juice from 3 lemons
1 cup sugar + 3 tablespoons
1 1/2 cups graham crackers (about 9-10)
1 teaspoon vanilla extract
3 tablespoons unsalted butter melted

In a food processor or blender crush the crackers. Add the melted butter, vanilla
and 3 T sugar. Pulsate a few times and then whirl until some type of loose paste forms.
Place the cookie mix into a 9" pie pan. Press the crust down with a spoon ( I use my thumbs). Set aside. It should have taken about a cup to make the crust, so the rest can be used for garnish. If you prefer it is just as good without the garnish.

Beat milk until thick, then add lemon juice and 1 cup sugar.

Pour mixture into pan, sprinkle the rest of the graham crumbs over top, and chill in freezer until firm the cut into pieces.

Get desired pieces from the freezer, and let set for a few minutes before serving.

What is evaporated milk?

It can found in the supermarket next to the sweetened condensed milk in the baking section. When I was a child my parents always used Carnation evaporated milk in their coffee to make it rich and creamy.

I made this lemon mousse last night. It tasted good but seemed to be lacking something. Will try it again adding some lemon zest to see if that helps.

Thanks for sharing own good ideas.

Can the Sysop and others who share their recipes please post more School Cafetria recipes. I liked a lot of the things the ladies made for our noonings, both the main meal and deserts. I really like the Gingerbread with Lemon Sauce they severed at this time of year. The Chilli they made was very good with the peanut Butter/Honey sandwichs or Tomatoe Soup. I used to work in the cafeteria at lunch time so I could get extra Gingerbread and lemon sauce or the Raisin/Spice cakes they also made. The Prune Whip was OK, but it gave me and a lot of others reason to have to run down three flights before the Prunewhip went “FUll Tilt Bozo” and we needed clean drawers LOL

Did you know that Gail Borden was the person who made the first workable Instant Coffee?
He would powder the coffee grounds as fine as he could and mix some much of the powder with his then new Eagle Brand milk and a bit of water to disolve the powder. To use, one would heat a cup of water and place a teaspoon of the coffe Paste in the water and stir it. No sugar or cream was needed as the Eagle Brand was sweet enough. Bordens sold a lot of this Essence Of Coffee to the U.S. Army during the War Between the States, as it was quick and tasted good.

A humoruse note here: The people at the main Military Supply Depots stacked the one gallon sized cans of Coffee on open storeage/Shipping docks, right next to the same size cans of Axel Grease needed to keep the supply wagons, Field Ambulances and the Cannon Wheels turning quietly. The rain would make the labels on both the Coffee and Axel Grease cans fall off and the troops sometimes received grease and made really bad coffee LOL, and the wagoneers had the wheels fall off LOL