1 tbsp. grated lemon rind
2/3 c. lemon juice
2 env. gelatin
1/2 c. water
6 eggs
1 1/2 c. sugar
2 c. heavy cream

1. Prepare souffle dish with foil collar; measure 2 lengths of foil long enough to encircle dish. Fold in half lengthwise (foil should be about 2" higher than rim of dish). Fasten collar with tape or paper clips.

2. Sprinkle gelatin over water in a small saucepan. Let stand 10 minutes until gelatin is softened. Place saucepan over very low heat until gelatin dissolves (mixture will be clear). Remove from heat; cool.

3. Grate lemon rind and squeeze juice.

4. Combine eggs and sugar in large bowl of electric mixer. Beat mixture at high speed until very thick and light (7 to 8 minutes).

5. Whip 1 1/2 cups of cream in small bowl until soft peaks form; refrigerate.

6. Combine lemon rind and juice with cooked gelatin; pour into egg-sugar mixture. Continue beating until well blended.

7. Chill bowl in refrigerator 5 minutes, stir frequently until mixture is thick enough to mound.

8. Fold in whipped cream with rubber spatula until no white streaks show. Pour into prepared dish. Refrigerate at least 3 hours or until set. Remove collar gently.

9. Beat remaining cream. Garnish souffle with cream and lemon twists.