12 egg yolks
1/2 c. heavy cream
6 egg whites
1 3/4 c. plus 2 tsp. sugar
3/4 c. lemon juice
Grated rind of 1 lemon

Select a skillet with deep sides into which a 2 quart bowl will fit. Add enough water to come up around sides of bowl without overflowing. Remove the bowl and start heating water in skillet. Drop yolks and 1 1/2 cups sugar into bowl and beat with whisk or portable electric mixer until light and lemon colored. Add lemon juice and when water is boiling set the bowl in the skillet and continue beating about 10 minutes or until the egg mixture is like a very thick, smooth and creamy custard. The temperature of the egg mixture at this point should be about 120 to 140 degrees. Scrape the mixture into another mixing bowl and stir in the lemon rind. Let cool and chill thoroughly.

Prepare a 5 cup souffle dish. Tear off a length of waxed paper that will fit around the outside of the souffle dish, adding an inch or two for overlap. Fold the waxed paper lengthwise into thirds. Wrap it around the outside of the dish about 2 inches above the rim, making sure that it overlaps itself at the ends by at least 1 inch. Secure with string or paper clips.

Beat the 1/2 cup heavy cream and when it starts to thicken, add 2 teaspoons sugar. Continue beating until stiff. Fold this into the egg mixture. In a separate bowl, beat the whites. When they start to mound, add the remaining 1/4 cup of sugar, beating constantly. Continue beating until whites are very stiff. Fold them into the souffle mixture.

Pour the mixture into the prepared dish and place in freezer. Let stand several hours or overnight until frozen. Remove the waxed paper. Decorate if desired with whipped cream, piped out of a pastry tube, and candied flowers. Yields 8 servings.