4 eggs
1 scant c. sugar
3 sm. or 2 big lemons
1 pt. whipped cream
1 envelope gelatin

Separate eggs, grate rinds of 1 1/2 lemons. Squeeze lemon juice. Add gelatin to 1/2 of lemon juice. Beat egg whites slightly. Add sugar gradually. Add a little lemon juice so it whips easily. Whip until light and creamy. Melt gelatin, whip egg whites and cream. Add rest of lemon to gelatin to cool it. Add gelatin to yolks and rinds. Fold into whipped cream and egg whites and rinds.