Lemon Chiffon

Directions

1. 1
   In a small pan, sprinkle Jell-O onto the warm water and leave spongy.
2. 2
   Beat egg yolks and sugar with electric beater until very light and fluffy (about 5 minutes).
3. 3
   Stir in the lemon rind, juice and half and half.
4. 4
   Melt the spongy Jell-O over low heat, stirring constantly; stir into the yolk mixture.
5. 5
   Cool the lemon mixture until it is just on the point of setting.
6. 6
   Stiffly beat the egg whites and fold into the mixture into a serving bowl and put into refrigerator until set (about 1 hour).