3 egg whites
1 c. sugar
1 tsp. lemon rind shredded
6 tsp. lemon juice
12 tbsp. dry white wine
1 1/2 whipping cream

Whisk egg whites until stiff and fold in the sugar, lemon rind, juice and wine. Whip cream until thick but not too stiff and fold into lemon mixture. Serve in individual dishes or glasses. Serves 6 to 8.