Chilled Lemon Soufflé

• 1 tablespoon butter or margarine
• 2 tablespoons sugar
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 teaspoon sugar
• 1 tablespoon grated lemon rind
• 3/4 cup lemon juice
• 1/3 cup meringue powder
• 1 1/2 cups sugar
• 1 cup water
• 2 cups whipping cream
• 1 (2-ounce) package slivered almonds, toasted and chopped
• Garnish: Lemon slices

1. Cut a piece of wax paper long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap; fold paper lengthwise into thirds. Lightly butter one side of paper and souffle dish. Wrap paper around outside of dish, buttered side against dish, allowing it to extend 3 inches above rim; secure with cellophane or masking tape. Sprinkle sides of dish with 2 tablespoons sugar.
2. Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Add 1 teaspoon sugar; cook over low heat, stirring until gelatin dissolves. Stir in lemon rind and juice. Set aside.
3. Beat meringue powder, 1 cup sugar, and water in a large bowl at high speed with an electric mixer 5 minutes. Gradually add remaining 1/2 cup sugar, and beat at high speed 5 minutes or until stiff peaks form. Fold in gelatin mixture.
4. Beat whipping cream until soft peaks form. Fold into gelatin mixture.
5. Pour into prepared dish, and chill 8 hours. Remove collar, and pat chopped almonds around sides.
6. NOTE: We used Wilton Meringue powder in this souffle. Look for it in the cake-decorating section of crafts stores or at Wal-Mart

butter, sugar, unflavored gelatin, cold water, sugar, lemon rind, lemon juice, meringue powder, sugar, water, whipping cream, almonds, lemon slices

Taken from www.myrecipes.com/recipe/chilled-lemon-souffl (may not work)