Ingredients
5 eggs, separated
1 1/4 cup sugar OR 1 cup sugar (w/Meyer lemons)
3 lg lemons (2/3 cp juice) OR 5 Meyer lemons (1 cp juice)
2 envelopes gelatin
2 cups whipping cream
1/8 tsp cream of tartar
Preparation
Beat yolks and sugar. Grate rinds and squeeze juice. Add rind to yolk/sugar mixture. Gradually add juice while beating. Soften gelatin in 2/3 cup hot water and cool. Whip cream and add to lemon mix. Add cooled gelatin. Beat whites with cream of tartar til stiff, not dry and fold into mixture. Chill.
