3/4 up sugar

1/3 cup lemon juice

1 package unflavored gelatin, softened in 1 tablespoon water

6 egg whites

3/4 cup heavey cream, stiffly whipped

... Grated zest of 1 lemon

... Fresh mint leaves, candied lemon peel or lemon slices (optional)

1) In a small saucepan over low heat, dissolve sugar in the lemon juice. Add the softened gelatin and cook until the mixture is smooth and gelatin is dissolved. Cool the mixture over ice until slightly thickened but not set.

2) Whip the egg whites until stiff. Beat in the lemon mixture. Gwently fold in the whipped cream and lemon zest.

3) Spoon the mixture into indivual serving dishes or a large bowl. Refridgerate for at least 1 hour before serving. If desired, garnish with mint leaves, candied peel or paper thin slices of lemon.