Instructions: Beat together egg yolks and sugar. Grate rinds of lemons (I dont use this) and squeeze out juice, measuring out 2/3 cups lemon juice. Add rind to the egg yolks, then gradually add the 2/3 cups lemon juice, beating all the while. (This "cooks" the egg yolk.) Soften the gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow to cool slightly. Whip the cream lightly and stir into lemon mixture; then stir in gelatin and continue stirring until mixture begins to thicken. Beat egg whites with cream of tartar until stiff but not dry; fold into lemon mixture. Spoon souffle into dish and chill in refrigerator until completely set (about two hours). Serve with berries if desired. 12 servings.

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