1 env. unflavored gelatin
2 tbsp. cold water
Grated peel of 4 lemons (about 4 tbsp.)
1/2 c. freshly squeezed lemon juice, strained
1 c. superfine sugar
1 c. egg whites (7 or 8 eggs)
1 c. heavy cream, whipped
Garnish of whipped cream and lemon cartwheel twist

In small saucepan, soften gelatin in cold water. Add lemon peel and juice, and sugar. Stir over low heat until gelatin is thoroughly dissolved. Chill mixture to consistency of syrup. Beat egg whites until they hold very stiff peaks. Fold into lemon gelatin mixture, mix thoroughly. Carefully fold whipped cream into the lemon meringue mixture.

Tie a double band of waxed paper or foil around the top of a 1 quart souffle dish. Pour in the lemon souffle mixture and chill for 4 to 6 hours. Remove collar before serving. Decorate top with additional whipped cream and lemon cartwheel twist.