|Gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon rind||1 Teaspoon, grated|
|Heavy cream||1 Cup (16 tbs), whipped|
Sprinkle gelatin over cold water to soften.
Mix yolks, lemon juice, 1/2 CUP sugar and salt in double boiler, stirring constantly until thick.
Remove from heat, and stir in gelatin and lemon rind.
Beat egg whites until soft peaks form.
Add 1/2 CUP sugar, and beat until stiff and shiny.
Add cream to whites, and fold cream into egg whites gently.
Fold in gelatin mixture.
Pour into 2-quart souffle dish, and chill.
Sprinkle with almonds before serving.