Cold Lemon Or Lime Souffle Recipe

From Marian Burros column, July 18, 1990, Cleveland Plain Dealer Cold Lemon or Lime Souffle Sprinkle gelatin over cold water.

In heavy saucepan combine yolks, lemon or lime juice, and sugar.

Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees on a candy thermometer.

Immediately remove form heat and stir in gelatin to dissolve it.

Turn mixture into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about 1 hour.

Whisk yolk mixture into meringue mixture.

Add zest.

Beat cream until stiff and fold into lemon mixture.

Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill 1 hour or longer.

Makes 6 to 8 servings (5 cups) Oh, I forgot to say that the Italian Cooked Meringue recipe made 3 cups.