In 2-quart saucepan, combine sugar and gela- tine; mix well.
Add coffee and 1-1/3 cups water.
Heat, stirring, until gelatine and sugar are dis- solved.
Remove from heat; stir in lemon juice.
Pour into a 4-1/2-cup mold.
Refrigerate until firm enough to unmold—6 hours, or overnight.
To unmold: Run a small spatula around edge of mold.
Invert over serving platter; shake gently to release.
If necessary, place a hot, damp dishcloth over mold; shake again.
Serve with Pour Custard Sauce or light cream.
Makes 6 to 8 servings