grated rind of 2 lemons (1 tbsp.)
2/3 cup lemon juice.
1 pkg Knox gelatin
6 eggs
1 1/2 cups sugar
2 cups whipping cream or heavy cream

Fit a 6 cup souffle dish with a collar using wax or parchment paper. Grate 2 lemons and juice them (need 1 tablespoon grated rind and 2/3 cup lemon juice). Let stand 10 minutes.

Place pan over low heat and dissolve gelatin. Remove form heat and cool. Add lemon juice to gelatin. Combine 6 eggs with 1 1/2 cups sugar.

Beat until a very pale yellow - may take 10 minutes but worth it. Whip 2 cups whipping cream until soft peaks form. Add lemon juice and gelatin mixture to eggs and sugar mix. Fold in whipped cream. Add lemon rind. Pour into prepared dish. Refrigerate.

Makes 12 servings.