1 env. unflavored gelatin (1 tbsp.) soften in 1/4 c. cold water
Stir in 1 c. boiling water
3/4 c. sugar
1/4 c. lemon juice
1 tbsp. grated lemon rind
2 egg whites, stiffly beaten

Strain and cool. Stir occasionally. When it begins to set, beat with rotary beater until frothy. Beat in 2 egg whites, stiffly beaten. Continue beating until mixture holds its shape. Pile into sherbet glasses. Chill. Serve with soft custard as sauce. Yield 8 servings.