1 pkg. unflavored gelatin (1 env.)
1/2 c. cold water
5 eggs, separated
3/4 c. sugar
Juice of 1 lemon
1 tsp. grated lemon rind
Pinch of salt

Soak gelatin in water 5 minutes. Dissolve over boiling water. Cool to lukewarm.

In a large mixing bowl beat egg yolks well. Add sugar a little at a time, beating constantly. Add lemon juice and rind; continue beating. Add cooled gelatin mixture and beat again.

Add salt to egg whites and beat until stiff. Fold into yolk mixture.

Pour into a 1 1/2 quart compote bowl. Chill until firm.

Serve with whipped cream and Maraschino cherries or finely ground almonds as garnish.

Serves 8.