Lemon Chiffon - cooking recipe

Ingredients

grated rind and juice of 1 lemon
1 envelope unflavored Jell-O
1/4 c. warm water
3 eggs, separated
1/2 c. sugar
2 Tbsp. half and half

Preparation

In a small pan, sprinkle Jell-O onto the warm water and leave spongy.
Beat egg yolks and sugar with electric beater until very light and fluffy (about 5 minutes).
Stir in the lemon rind, juice and half and half.
Melt the spongy Jell-O over low heat, stirring constantly; stir into the yolk mixture.
Cool the lemon mixture until it is just on the point of setting.
Stiffly beat the egg whites and fold into the mixture into a serving bowl and put into refrigerator until set (about 1 hour).