4 eggs
1 c. lemon juice
Rind of 3 lemons
1 c. sugar
2 tbsp. Knox gelatin
1 c. tepid water
8 oz. whipping cream

Beat yolks with sugar. Add lemon juice and rind. Mix gelatin with water and add to mixture. Beat egg whites. Beat whipping cream and fold in egg whites and gelatin. Refrigerate at least 4 hours.