Title: Cold lemon souffle (m_c-tx)
 Categories: Desserts, Snacks
      Yield: 12 Servings
 
      5    Eggs separated
  1 1/4 c  Sugar
      2 c  Whipping cream
      3 lg Lemons (2/3 c. juice)
      2    Envelopes unflavored
           -gelatin
    1/8 ts Cream of tartar
      2 c  Fresh berries (optional)
 
  Beat together egg yolks and sugar.  Grate rinds of lemons (I don't use
  this) and squeeze out juice, measuring out 2/3 cups lemon juice.  Add
  rind to the egg yolks, then gradually add the 2/3 cups lemon juice,
  beating all the while.  (This "cooks" the egg yolk.) Soften the
  gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow
  to cool slightly. Whip the cream lightly and stir into lemon mixture;
  then stir in gelatin and continue stirring until mixture begins to
  thicken. Beat egg whites with cream of tartar until stiff but not
  dry; fold into lemon mixture. Spoon souffle into dish and chill in
  refrigerator until completely set (about two hours).  Serve with
  berries if desired.  12 servings.