1 pkg. unflavored gelatin
2 tbsp. water
1/2 c. fresh lemon juice
1 c. sugar
Grated rind of 1 lg. lemon
6 egg whites
1 c. heavy cream

Soften gelatin in water in small saucepan. Add lemon juice and sugar. Stir over low heat until gelatin is thoroughly dissolved. Add lemon rind; chill to syrup consistency. Gelatin mixture must be cool before adding to egg whites. Beat egg whites until stiff. Beat in lemon/gelatin mixture. Beat cream until thick; fold in egg white mixture. Make sure all elements are thoroughly mixed, but take care not to deflate egg whites and cream. Pour mixture into a 2 quart bowl and chill 2 hours or up to overnight.