Chapel Hill Cold Lemon Souffle

• 3 eggs, separated
• 1 cup sugar
• 2 lemons, juice & grated rind
• 1 12 cups whipping cream
• 1 tablespoon gelatin
• 14 cup water, cold
• lemon slice (to garnish)

1. Beat the egg yolks with the sugar until they are thick and light yellow.
2. Beat in the lemon juice and grated rind.
3. Beat the egg whites until stiff.
4. Whip the cream.
5. Soften the gelatin in the cold water.
6. Simmer the softened gelatin until it dissolves, let it cool somewhat, then fold it into the lemon and sugar mixture.
7. Fold in the egg whites, then the whipped cream.
8. Pour the mixture into a 2 quart souffle dish and chill for 3-4 hours, or longer in the refrigerator.
9. When serving garnish with lemon slices.

eggs, sugar, lemons, whipping cream, gelatin, water, lemon slice

Taken from www.food.com/recipe/chapel-hill-cold-lemon-souffl-379318 (may not work)