2 tbsp. Knox gelatin
Rind of 4 lemons, grated
1/2 c. lemon juice
1 c. superfine sugar
1 c. egg whites (7 or 8 eggs)
1 c. whipping cream

Soften in 4 tablespoons water in a small saucepan the Knox gelatin. Add rind, juice and sugar; stir over low heat until gelatin is thoroughly dissolved.

Chill this mixture until it's a syrupy consistency. Beat the egg whites until very stiff. Beat the whites into the lemon gelatin mixture. Whip until stiff the whipping cream. Fold the whipped cream into the lemon mixture. Tie a double band of waxed paper lengthwise around a quart souffle dish. Slide the souffle into the dish and chill until it is firm. Very carefully remove the waxed paper collar. It would be nice to serve the souffle with more whipped cream.