Frozen Lemon Soufflé Great served with cookies. Makes about 4 Servings.
	Ingredients: 1 teaspoon unflavored gelatin 1/4 cup cold water 4 eggs, separated 1 teaspoon grated lemon zest 1/2 cup fresh, lemon juice 1 cup sugar Pinch Kosher salt
	Instructions: 1. Sprinkle gelatin over water. Set aside. Put egg yolks, and grated lemon zest in the top of double boiler and stir. Gradually mix in lemon juice and half the sugar. 2. Put the double broiler over simmering water, stirring constantly with rubber spatula, until the mixture thickens enough to coat the back of a spoon, about 15 to 20 minutes. Remove from heat, add gelatin, and stir to dissolve. Let cool, stirring occasionally. 3. When lemon mixture is cool, beat egg whites and salt until whites start to thicken. Gradually add the remaining sugar and beat until peaks form. Do not over beat or the whites will become dry. 4. Fold lemon mixture into the meringue and pour into a 1-quart soufflé dish. Cover with plastic wrap, then foil. Freeze several hours or more.

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