Lemon Fluff

1. 1

   Beat egg yolks until thick and lemon colored; beat in sugar, lemon juice, rind and salt.

2. 2

   Cook over hot water, stirring constantly, until mixture coats a spoon.

3. 3

   Soften gelatin in milk; dissolve in hot custard mixture.

4. 4

   Beat egg whites until stiff; gradually beat in sugar until meringue stands in still, straight peaks.

5. 5

   Gradually fold custard mixture into egg whites.

6. 6

   Spoon into sherbet glasses and garnish with grated lemon rind.

7. 7

   Chill. Serves 8.

No additional tips available.