|Unflavored gelatine envelope||1|
|Sugar||3⁄4 Cup (12 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
In large bowl, sprinkle gelatine over 1/2 cup cold water, to soften.
Add 1/2 cup sugar, the salt, and boiling water; stir to dissolve gelatine.
Add lemon peel and juice, mixing well.
Refrigerate until consistency of unbeaten egg white—about 1 hour.
Beat egg whites until foamy.
Gradually add remaining sugar, beating well after each addition.
Continue beating until soft peaks form when beater is raised.
Beat gelatine mixture until foamy.
With rubber scraper, using an under-and-over motion, gently fold beaten egg whites into gelatine mixture until well combined.
Turn mixture into a 1-quart mold; refrigerate until firm.
To unmold: Run a small spatula around edge of mold.
Invert over serving platter; shake gently to release.
If necessary, place a hot, damp dishcloth over mold; shake again to release.
Serve with Pour Custard Sauce, .
Makes 6 servings.