2 to 3 tbsp. soft butter
8 eggs, separated
1 c. granulated sugar
1 c. lemon juice
2 tsp. lemon rind, grated
2 c. heavy whipping cream
2 envelopes unflavored gelatin
1/2 c. cold water
1 c. granulated sugar

Foil Collar:

Make a 3 inch foil collar for a 2 quart souffle dish. Coat the collar with butter. In the top of a double boiler, combine 1 cup of sugar, lemon juice and 8 egg yolks. Stir constantly until mixture thickens and coats the spoon. (Consistency of raw egg whites). Do not boil. Set aside to cool. Dissolve 2 packages of gelatin in 1/2 cup cold water and add to the mixture. Add lemon rind. Place in refrigerator to cool. Meanwhile, beat egg whites while slowly adding 1 cup sugar - only after whites are beaten frothy to form very stiff peaks. (Variation - can also add 1/2 teaspoon cream of tartar.) Add the cooled lemon mixture to the whipped cream, fold in gently. Fold the egg whites into the lemon mixture very gently. Pour into the souffle dish and chill 3 hours. Garnish with fresh lemon slices, if desired. Remove collar and serve. Spectacular looking!!