|Gelatin||1 Tablespoon (1 Dessertspoon)|
|Cold water||4 Tablespoon|
|Eggs||2 , separated|
|Superfine sugar||2 Ounce (Castor Sugar)|
|Lemons||2 , juice and rind taken|
|Whipping cream||1⁄4 Pint|
Soak gelatine in cold water.
Beat egg-yolks, sugar and lemon rind over boiling water until thick, creamy, and pale in colour.
Dissolve gelatine over boiling water, add lemon juice.
Add gelatine mixture to cooled egg mixture, off heat, and continue beating until mixture begins to thicken.
Beat egg-whites until stiff, and whip cream; gently fold into meringue case, refrigerate until firm.
Decorate with extra whipped cream.