Marion'S Lemon Chiffon Souffle'

• 2 (1/4 ounce) envelopes knox unflavored gelatin
• 1 cup sugar (separated into 3/4 cup and 1/4 cup)
• 6 eggs, separated
• 1 1/4 cups water
• 1 lemon, zest of, only
• 1/2 cup fresh lemon juice
• 1 1/2 cups cream
• ladyfinger

1. Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).
2. Add water and cook over medium heat, stirring, till boiling.
3. Pour into large bowl.
4. Add lemon rind and lemon juice.
5. Set into a 9 x 13 inch pan of water and ice.
6. Stir occasionally till soft-set (30 to 40 minutes).
7. Beat cream and fold into lemon mixture.
8. Beat egg whites and gradually add 1/4 cup of sugar.
9. Fold into lemon mixture.
10. Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.
11. Garnish with cream and lemon slice.

unflavored gelatin, sugar, eggs, water, lemon, lemon juice, cream, ladyfinger

Taken from www.food.com/recipe/marions-lemon-chiffon-souffle-188836 (may not work)