Cold Lemon Souffle(Light And Tart; Rich, But Not Heavy)

• 5 eggs, separated
• 1 1/2 c. sugar
• 3/4 c. lemon juice
• 2 envelopes unflavored gelatin
• 1/2 c. water
• 1 tsp. sugar
• 1 pt. heavy cream
• pinch of salt
• 1/8 tsp. cream of tartar
• 1 1/2 to 2 doz. ladyfingers
• 1 c. heavy cream, whipped
• twisted lemon slices (optional)

1. Beat egg yolks and 1 1/2 cups sugar.
2. Gradually adding lemon juice until mixture becomes thick.
3. In saucepan over low heat, sprinkle gelatin over water.
4. Add 1 teaspoon sugar and stir until dissolved.
5. Cool and add to lemon mixture.
6. Partially whip 1 pint cream until thickened but not stiff and fold into mixture. Combine egg whites, salt and cream of tartar.
7. Beat until stiff peaks form and fold into mixture.
8. Line sides and bottom of 2-quart glass bowl with ladyfingers and fill with lemon mixture. Chill and serve topped with whipped cream.
9. Or pour mixture into parfait glasses, chill and garnish with twist of lemon.
10. Serves 12.

eggs, sugar, lemon juice, unflavored gelatin, water, sugar, heavy cream, salt, cream of tartar, ladyfingers, heavy cream, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285770 (may not work)