Preparation / Directions:
Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of 6-cup souffle dish. Extend dish by securing band around top edge. (A 2-quart round casserole can be used instead of souffle dish and foil band.)Mix 3/4 cup sugar, the water, lemon juice, salt and gelatin in saucepan. Beat egg yolks slightly; stir into gelatin mixture. Heat just to boiling over medium heat, stirring constantly; remove from heat. Stir in lemon peel. Place pan in bowl of ice and water, or refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is of proper consistency.Beat egg whites in large bowl until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites. Beat whipping cream in chilled medium bowl until stiff. Fold whipped cream into egg white mixture. Carefully turn into souffle dish. Refrigerate about 8 hours or until set.Just before serving, remove foil band. Refrigerate any remaining souffle.