4 eggs
3 egg yolks
1/4 c. sugar
1/2 c. heavy cream
4 tbsp. fresh lemon juice, strained
1 env. unflavored gelatin
1 tbsp. grated lemon rind

In large bowl beat eggs, yolks and sugar with electric beater until thick and creamy. Whip cream until firm but not stiff. In a small pan heat lemon juice. Add gelatin; stir until completely dissolved. Stir into egg mixture. Fold in cream and lemon rind until well blended. Chill at least 2 hours or until set.