|Lemons||2 , rind grated|
|Boiling water||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Fresh orange juice||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
Steep rind in boiling water.
Combine gelatin with sugar and salt in saucepan.
Beat egg yolks until thick; add rind and fruit juices.
Blend egg mixture into gelatin and cook over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat and chill until mixture mounds slightly when dropped from spoon.
Fold in cream whipped with confectioners' sugar.
Pour into 1 1/2-quart mold.
Chill for at least four hours, or until firm.
Unmold and garnish with whipped cream, strawberries, or chopped candied ginger.