Lemon Fluff - cooking recipe

Ingredients

4 egg yolks
1/2 c. sugar
1/2 c. lemon juice
2 tsp. grated lemon rind
dash of salt
1 tsp. unflavored gelatin
1/4 c. homogenized milk
4 egg whites
1/2 c. sugar

Preparation

Beat egg yolks until thick and lemon colored; beat in sugar, lemon juice, rind and salt.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Soften gelatin in milk; dissolve in hot custard mixture.
Beat egg whites until stiff; gradually beat in sugar until meringue stands in still, straight peaks.
Gradually fold custard mixture into egg whites.
Spoon into sherbet glasses and garnish with grated lemon rind.
Chill. Serves 8.