Lemon Fluff

Directions

1. 1
   Beat egg yolks until thick and lemon colored; beat in sugar, lemon juice, rind and salt.
2. 2
   Cook over hot water, stirring constantly, until mixture coats a spoon.
3. 3
   Soften gelatin in milk; dissolve in hot custard mixture.
4. 4
   Beat egg whites until stiff; gradually beat in sugar until meringue stands in still, straight peaks.
5. 5
   Gradually fold custard mixture into egg whites.
6. 6
   Spoon into sherbet glasses and garnish with grated lemon rind.
7. 7
   Chill. Serves 8.