Prepare 4 cup soufflé or other straight-sided dish with foil collar (Measure two lengths of foil long enough to encircle dish. Fold in half lenghtwise so foil is about 2 inches higher than the rim of the dish).
Grate the lemon rind and squeeze the juice. Set aside.
Sprinkle gelatin over water in a small saucepan. Let stand 10 minutes until softened. Heat over very low until gelatin disolves. Remove from heat to cool.
Combine eggs and sugar and beat on high setting until thick and light (about 7-8 minutes).
Whip 1-1/2 cups of cream to soft peaks and refrigerate.
Combine lemon rind and juice with gelatin. Pour into the egg-sugar mixture and beat until well blended. Chill for 5 minutes. Stir frequently until mixture is thick enough to mound.
Fold whipped cream, pour mixture into the prepared dish(es) and refrigerate 3-4 hours.
Free soufflé from the foil and garnish with whipped cream.