Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs, separated -Juice of 1 or 2 lemons
6 T Sugar -(according to taste)
-Grated rind of 1 lemon 1/2 c Whipping cream
1 Envelope unflavored gelatin

Beat the egg yolks with sugar until light, then add the lemon rind.
Beat the egg whites in a separate bowl until stiff. Dissolve the
gelatin in the lemon juice over a very low heat. Allow to cool
before adding to the egg mixture, and finally fold in the egg whites.
Pour into a glass bowl and allow to set for 1 to 2 hours in the
refrigerator. Just before serving, whip the cream and spread or pipe
it on top of the souffle. If you use the juice of 2 lemons, the sharp
flavor contrasts well with the bland whipped cream.
Submitted By BARRY WEINSTEIN On 03-05-95

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