Chapel Hill Cold Lemon Souffle

1. 1

   Beat the egg yolks with the sugar until they are thick and light yellow.

2. 2

   Beat in the lemon juice and grated rind.

3. 3

   Beat the egg whites until stiff.

4. 4

   Whip the cream.

5. 5

   Soften the gelatin in the cold water.

6. 6

   Simmer the softened gelatin until it dissolves, let it cool somewhat, then fold it into the lemon and sugar mixture.

7. 7

   Fold in the egg whites, then the whipped cream.

8. 8

   Pour the mixture into a 2 quart souffle dish and chill for 3-4 hours, or longer in the refrigerator.

9. 9

   When serving garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

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