Cold Lemon Souffle

Directions

1. 1
   Sprinkle gelatin over cold water to soften.
2. 2
   Mix egg yolks with lemon juice, rind and 3/4 cup of the sugar.
3. 3
   Place in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened (about 8 minutes).
4. 4
   Remove from heat and stir in gelatin until dissolved.
5. 5
   Chill 30 to 40 minutes.
6. 6
   Beat egg whites until they begin to hold their shape, then gradually hold their shape, then add 3/4 cup sugar until all has been added and whites are stiff.
7. 7
   Beat cream until stiff; fold whites and cream into yolk mixture.
8. 8
   Pour into a 2-quart souffle dish and chill 4 hours or more.
9. 9
   Whipped cream may be put on top.