4 eggs, separated
6 tbsp. sugar
Grated rind of 1 lemon
1 envelope unflavored gelatin
Juice of 1 or 2 lemons (according to taste)
1/2 c. whipping cream

Beat the egg yolks with sugar until light, then add the lemon rind. Beat the egg whites in a separate bowl until stiff. Dissolve the gelatin in the lemon juice over a very low heat. Allow to cool before adding to the egg mixture, and finally fold in the egg whites. Pour into a glass bowl and allow to set for 1 to 2 hours in the refrigerator. Just before serving, whip the cream and spread or pipe it on top of the souffle. If you use the juice of 2 lemons, the sharp flavor contrasts well with the bland whipped cream. Serves 6.