Juice of one lemon, grated rind of half a lemon, two-thirds cup of sugar, four eggs, quarter box of gelatin. Separate the eggs, beat the yolks until light and add one-third of the sugar to them and beat again until very light. Beat the whites until light and stiff. Now put the lemon juice and balance of the sugar over the fire, stir until sugar is dissolved, then let it come to boiling point. Add the gelatin, which has soaked for half an hour in one-fourth cup of cold water, let it again come to boiling point and stir in carefully the yolks and sugar, stir over the fire until it begins to thicken, add the grated rind, remove from the fire, add the beaten whites a spoonful at a time, beating constantly. When all is added turn quickly into a mould (earthenware is best) and set away to cool. Serve with or without whipped cream.