1. Bring a saucepan half full of water to boil on the stove, you will use it later in the recipe. In another bowl, sprinkle gelatin over the 1/3 cup of cool water, set aside.

2. Whip cream to stiff peak in a metal bowl, set in freezer or refrigerator.

3. Zest the lemons, the squeeze juice. If you do not have enough from the
fresh lemons, you can top it off with the bottled lemon juice.

4. Place yolks in a medium bowl (set aside 4 whites in a mixing bowl). Whisk yolks with 3/4 cup sugar and slowly add lemon juice and zest. Whisk egg yolk mixture over boiling water (don't touch bowl to water)
until it reaches 170 degrees F (Use an Instant Read or Candy Thermometer). Whisk constantly to keep yolks from scrambling.

5. Immediately add gelatin and whisk to dissolve. Place bowl over ice water and stir to cool. When it reaches 100 degrees F, whip whites with 1/4 cup of sugar to a glossy, softly stiff peak. When mixture is 80 - 90 degrees F, fold in whites, then fold in heavy cream. Chill in a bowl and use for cake, or pour into molds to serve on its own.