1. Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored. 2. Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well. 3. Cook over medium heat, stirring constantly, until the mixture begins to boil. 4. Remove from heat; stir in the lemon rind and juice; cool. 5. Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form. 6. Fold the egg whites and whipped cream into yolk mixture. 7. Spoon into a 1-quart dish; cover and chill. ---------------------------------------------------------------------------
Nutrition
Ingredients
