frozen raspberries, thawed or 1 1/2 cups fresh raspberries
Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes).
Dissolve gelatin in water and lemon juice and add to egg mixture.
Continue to beat for 1 more minute.
Remove from heat and refrigerate mixture for 10 minutes.
Meanwhile, beat egg whites and 2 tablespoons sugar until peaks are formed.
Remove lemon and egg mixture from refrigerator, fold in egg whites and add lemon rind.
Whip 1 cup cream with 2 tablespoons of sugar to form soft peaks, then refrigerate.
Place raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar in a blender and puree for 1 minute.
To serve, top with sweetened whipped cream and pureed raspberries.