2 env. Knox gelatin
1/2 c. water
5 eggs, separated
1 1/4 c. sugar
1 tbsp. grated lemon rind
2/3 c. fresh lemon juice
2 c. whipping cream
1/4 tsp. cream of tartar
2 c. fresh blueberries or raspberries

Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Set aside.

Beat egg yolks at medium speed of electric mixer until thick and lemon colored. Gradually add sugar, beating well. Gradually add lemon rind and juice, beating well.

Beat whipping cream until soft peaks form (do not overbeat); fold whipped cream into egg yolk mixture. Add gelatin and stir until mixture begins to thicken.

Beat egg white (at room temperature) and cream of tartar at high speed of mixer 1 minute or until soft peaks form. Fold into whipped cream mixture. Spoon into 2-quart souffle dish; cover and chill until firm. Serve with fresh berries. Yield 6-8 servings.