4 egg whites
Dash of salt
3/4 c. sugar, divided
2 c. whipping cream
1/4 c. light rum
1/4 c. fresh lemon juice
2 tsp. grated lemon peel

Beat egg whites with salt until softly peaked. Gradually beat in 1/2 cup sugar until whites are stiff and shiny. With same beaters, whip cream until stiff and beat in remaining 1/4 cup sugar. Gently blend rum, lemon juice and peel into cream, then fold in egg whites. Turn mixture into a 2 quart mold. Cover with foil and freeze overnight.