1 tbsp. gelatin
3 eggs, separated
1 c. sugar
Juice - grated rind of 2 lemons
1 1/2 c. heavy cream

1. Soften the gelatin in 1/4 cup cold water in a metal measuring cup.

2. Beat yolks with sugar until thick and light.

3. Beat in lemon juice and rind.

5. Whip cream.

6. Dissolve gelatin by putting cup in simmering water.

7. With rubber spatula fold gelatin into yolk mixture.

8. Then fold in whites and whipped cream.

9. Pour mixture into 1 1/2 quart souffle dish and refrigerate until firm and cold. Garnish with lemon slices.