|Plain gelatin||1⁄4 Ounce (1 envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||5 , separated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
Sprinkle the gelatin over the water.
Add 1/4 cup of the sugar and stir over low heat until both the gelatin and the sugar are dissolved.
Remove from heat.
Beat the egg yolks with the lemon juice and stir in thoroughly the gelatin mixture and lemon rind.
Chill to the consistency of raw egg whites.
Beat the egg whites until stiff but not dry and gradually beat in the remaining 3/4 cup sugar.
Combine the 2 mixtures gently but thoroughly, pour into a mold, and chill until firm.
Unmold on a chilled plate and serve with sweetened whipped cream.