Chilled Lemon Souffle

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 eggs, separated
• 1/4 cup plus 3 tablespoons sugar, divided
• 1/2 teaspoon grated lemon rind
• 3 tablespoons lemon juice
• 1/4 cup skim milk
• Dash of cream of tartar
• 2 tablespoons water

1. Sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Combine egg yolks, 3 tablespoons sugar, lemon rind, and lemon juice in a small saucepan. Stir in milk. Cook over medium-low heat, stirring constantly, 20 minutes or until thickened. Add gelatin mixture; stir until gelatin dissolves.
2. Transfer mixture to a small bowl. Cover and chill 1 hour or until mixture mounds slightly when dropped from a spoon.
3. Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form.
4. Combine remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan. Bring mixture to a boil; cook, without stirring, until candy thermometer registers 238u0b0 (about 7 minutes).
5. Gradually pour sugar mixture in a thin stream over egg white mixture while beating constantly at high speed. Continue to beat until mixture is cool and set. Fold egg white mixture into lemon mixture. Spoon into a 2 1/2-cup souffle dish. Cover and chill at least 4 hours.

unflavored gelatin, cold water, eggs, sugar, lemon rind, lemon juice, milk, cream of tartar, water

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