4 eggs
1 1/3 c. sugar
1 pt. heavy cream
Juice of 2 lemons
1 1/2 env. Knox gelatin

Separate eggs; beat yolks and sugar until creamy. Dissolve gelatin in hot water (as little water as possible to make smooth) and stir into eggs. Add lemon juice. Fold in whipped cream. Next, fold in beaten egg whites. Pour into mold dampened with water. Sprinkle sugar on top and refrigerate at least 4 hours. Serves 6-8.