Easy Lemon Souffle

Directions

1. 1
   Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.
2. 2
   Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.
3. 3
   Cook over medium heat, stirring constantly, until the mixture begins to boil.
4. 4
   Remove from heat; stir in the lemon rind and juice; cool.
5. 5
   Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.
6. 6
   Fold the egg whites and whipped cream into yolk mixture.
7. 7
   Spoon into a 1-quart dish; cover and chill.