3 egg yolks
1 c. sugar
1 tbsp. gelatin, dissolved over moderate heat in 1/2 c. water
1/2 c. lemon juice
1 lemon rind, grated
4 egg whites, beaten stiff but not dry
1 tsp. vanilla
1 1/2 c. whipping cream for souffle
1/2 c. whipping cream for garnish

Beat yolks and sugar together until pale and thick. Add dissolved gelatin, lemon juice, and lemon rind. Add vanilla to beaten egg whites. Beat 1 1/2 cups of the cream until stiff. Fold yolk mixture into whites then all into beaten cream. Put a waxed paper collar around a 1 1/2 quart souffle dish oiling that part which rises above rim of dish. Pour mixture into dish. Chill about 3 hours. Whip remaining 1/2 cup cream to use as garnish. Also add fresh strawberries to top just before serving.