1 env. unflavored gelatin (Knox)
1/4 cup cold water
3 egg yolks
1/2 cup + 3 tbsp. sugar
1/4 cup fresh lemon juice
2 tsp. grated lemon peel
1 cup heavy cream
3 egg whites

In a heat proof measuring cup, sprinkle gelatin over 1/4 cup cold water. When gelatin has softened for 2 to 3 minutes, set cup in small skillet of simmering water and stir until gelatin dissolves. Remove the skillet from heat but leave cup in.

Beat egg yolks with 1/2 cup sugar until thick enough to fall into ribbons. Stir dissolved gelatin, lemon juice and peel. With same beater, whip cream in large chilled bowl until firm to hold shape softly. Then with spatula, fold in cream into egg lemon mixture.

Wash and dry beaters, then in separate bowl, beat egg whites until frothy. Sprinkle remaining 3 teaspoons sugar and continue beating until stiff peaks form. Gently fold egg whites into lemon mixture until no trace of white lemon mixture can be seen.

Spoon lemon cream into glass bowl or individual dishes. Cover tightly and refrigerate at least 3 hours before serving.

Garnish with lemon slices and whipped cream (whipped with confectioners' sugar, optional).