1 tbsp. Knox gelatin (1 pkg.)
1/4 c. cold water
3 eggs, separated
1 c. sugar
juice of 2 lemons
grated rind of 2 lemons
2 c. heavy cream
1 tbsp. confectioners' sugar
1 tsp. vanilla

1. Soften gelatin in water.

2. Beat egg yolks into sugar until thick. Add lemon juice and rind.

3. In separate bowl, beat egg whites until stiff.

4. Place gelatin in double boiler until soft (clear) then fold into egg yolk mixture. Add egg whites. Whip 2 cups heavy cream with sugar and vanilla, then fold into mixture. Put into glass bowl and chill.