1 env. gelatin
2/3 c. sugar
1 1/2 c. boiling water
1/4 tsp. finely grated lemon peel
1/3 c. fresh lemon juice
3 egg whites

In a large bowl, mix gelatin and sugar. Add boiling water and stir well. Add lemon peel and juice. Chill until syrupy (about one hour). Beat egg whites until stiff and add to lemon. Mix and beat about 5 minutes. Chill 2 hours.

SAUCE:

1/2 c. heavy cream
3 egg yolks
1/4 c. sugar
1/3 c. melted butter
3 tbsp. fresh lemon juice
3 tbsp. Grand Marnier
1 tsp. finely grated lemon peel