2 lg. lemons
4 eggs, separated
1/4 c. sugar
1 tbsp. Knox gelatin
3/4 c. heavy cream

Grate lemon rinds finely and reserve. Squeeze juice of lemons and reserve. Combine yolks with the rind and sugar. Beat with whisk until light and lemony. Combine juice and gelatin and let stand for about 10 minutes.

Heat mixture over low heat or hot water in double boiler until it dissolves. After it dissolves, stir in egg yolk mixture slowly. Then, beat heavy cream until thick, fold into mousse mixture. Whip egg whites and fold in.