1. Cut a piece of waxed paper long enough to fit a little more than once around a 4 cup(1 litre) souffle dish and fold it in half lengthwise. Wrap it around a souffle dish, extending it 4 inches above the top of the dish. With string, tie it tightly in place.

2.In half the water, dissolve the gelatin.

3. In a med-sized heavy saucepan, beat the eggs slightly with a wire whisk and beat in 1 cup sugar. Add remaining water, blend, and add dissolved gelatin. Stir to blend thoroughly.

4. Cook over med. heat, stirring constantly,until mixture is

about to come to a boil and begins to thicken. Do NOT boil.

5. Remove from heat; cool. Stir in lemon juice and rind.

6. In the refrigerator, chill mixture about 30 to 40 minutes, until it mounds slightly when spooned.

7. In a large bowl, beat egg whites until frothy. Gradually beat in1/2 cup sugar and continue beating until stiff and glossy.

8. Fold whites into gelatin mixture, then fold in whipped cream. Pour into prepared souffle dish.

9. Chill 2 to 3 hours, until firm. Remove collar when ready to serve.

Makes 8 servings