2 lemons
6 lumps sugar
6 eggs, separated
1 1/2 c. sugar
1 tbsp. cornstarch
1 pt. boiling milk
2 pkgs. gelatin
4 oz. lemon juice
1 tbsp. vanilla
1 pt. heavy cream
Cookie crumbs (optional)

Prepare 1 1/2 quart souffle dish with wax paper collar at least 3 inches high. Set aside.

Wash 2 lemons and extract the oil from their skins by rubbing the lumps of sugar over them until lumps crumble. Beat egg yolks with these lumps plus 1 1/2 cups sugar and 1 tablespoon cornstarch until the mixture turns light and forms a ribbon. Then pour on a pint of boiling milk and cook over low heat until custard thickens. Add 2 package of gelatin, which have been softened in 4 ounces lemon juice and 1 tablespoon vanilla. Stir to dissolve completely.

Then fold in 6 egg whites that have been whipped stiff with a pinch of salt and a tablespoon of sugar. Cool in refrigerator, stirring occasionally, until almost set. Add the pint of lightly whipped cream. Pour into prepared souffle dish and refrigerate for 4 hours. Sprinkle cookie crumbs generously over the top. Remove collar and serve. Serves 12.