Ingredients

• 3 eggs
• 1 cup sugar
• 1/2 cup fresh lemon juice
• 1/4 cup butter or margarine, melted
• 1 tablespoon grated lemon peel

Directions

• In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.
• Soften One package of Knox Gelatin in a 1/4 C cold water. Add to the lemon curd once it is off the stove. Let the gelatin melt and stir it into the curd.
• While the lemon curd cools, whip ½ pint of whipping cream with 1/4 cup of sugar until it's stiff.
• When the curd is mostly barely warm, fold in the whipping cream with the curd and pour into cute serving cups. Chill in the fridge for a few hours.