Cold Lemon Soufflé

Sprinkle gelatin over cold water to soften.

Mix egg yolks with lemon juice, rind and 3/4 cup of the sugar.

Place in double boiler over boiling water and cook, stirring constantly, until lemon mixture is slightly thickened (about 8 minutes).

Remove from heat and stir in gelatin until dissolved.

Chill 30 to 40 minutes.

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.

Beat cream until stiff; fold whites and cream into yolk mixture.

Pour into a 2-quart soufflé dish and chill 4 hours or more.

Whipped cream may be put on top.