1 env. gelatin
1/4 c. water
1/2 c. lemon juice
4 eggs, separated
1 c. sugar
1/2 tsp. salt
2 tsp. grated lemon rind
1 c. heavy cream, whipped

Sprinkle gelatin over water to soften. In a double boiler, place lemon juice, egg yolks, 1/2 cup sugar and salt. Cook until thick and custardy, stir constantly. Remove from heat. Stir in gelatin and 1 teaspoon of lemon rind. Cool to room temperature. Beat egg whites until they form soft peaks, add remaining 1/2 cup sugar and beat until stiff. Beat cream until it holds shape. Mix all together, lightly folding. Pour into a 2 quart souffle dish. Sprinkle with remaining lemon rind. Chill at least 3 hours. Serves 6.