Ingredients:

•  1 1/2  c  Sugar
•        3  tb Cornstarch
•        1      Env. Unflavored Gelatin
•        1  c  Water
•      2/3 c  Lemon Juice OR Lime Juice
•        3      Large Egg Whites
•      1/2 pt ( 1 C) Whipping Cream

Direction:

   In large saucepan, combine sugar, cornstarch, and gelatine; add water
   and lemon or lime juice.  Over medium heat, cook and stir until
   slightly thickened; stir in a few drops of food coloring in color of
   juice used, if desired (yellow or green).  Cool.  Chill until
   partially set, about 1 hour, stirring occasionally.  In small mixer
   bowl, beat egg whites until stiff but not dry; fold into juice
   mixture.  In small mixer bowl, beat whipping cream until stiff peaks
   form; fold into juice mixture.  Tape or tie 3-inch waxed paper or
   foil "collar" securely around rim of 1-qt souffle dish. Pour mixture
   into dish.  Freeze 6 hours or overnight.  Remove "collar". Garnish
   with whipped cream, candy lemon drops and gum drop slivers if
   desired. Return leftovers to freezer. TIP: Souffle can be chilled in
   refrigerato 6 hours instead of being frozen.