|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 (From 1 Whole Lemon)|
|Lemons juice||2 Tablespoon (Extracted From 2 Lemons)|
|Heavy cream||1⁄2 Pint, whipped stiff|
Beat whole eggs and yolks until light and frothy.
Gradually add sugar and beat until thick.
Soften gelatin in lemon juice and dissolve over hot water.
When cool, add to egg mixture, beating well.
Fold in whipped cream and pour into a 1-quart melon mold or bowl.
Chill about 4 hours or until firm.
Unmold and serve with garnish of berries and whipped cream if desired.