Easy Lemon Souffle

• eggs↗3

  separated

• envelope unflavored gelatin↗1
• sugar↗1⁄2 cup
• salt↗1⁄8 teaspoon
• water↗8 fluid ounces
• lemon↗1

  grated rind of and juice of

• sugar↗1⁄3 cup
• heavy whipping cream↗8 fluid ounces

  whipped

Step-by-step instructions

1. 1

   Beat the egg yolks at medium speed in an electric mixer until thick and lemon colored.

2. 2

   Combine the yolks, gelatin, sugar, salt and water in a saucepan, stirring well.

3. 3

   Cook over medium heat, stirring constantly, until the mixture begins to boil.

4. 4

   Remove from heat; stir in the lemon rind and juice; cool.

5. 5

   Beat the egg whites (at room temperature) until foamy; gradually add 1/3 cup sugar, beating until stiff peaks form.

6. 6

   Fold the egg whites and whipped cream into yolk mixture.

7. 7

   Spoon into a 1-quart dish; cover and chill.