Sprinkle gelatin over water in top of small double boiler.
Let soften 5 minutes.
Set pan over boiling water and stir mixture until gelatin is dissolved.
Remove from heat.
Stir in grated lemon peel.
Cool.
Set in bowl of ice and stir just until mixture begins to thicken.
Remove from ice; set aside.Beat egg whites until foamy.
Gradually add all but 2 tablespoons sugar, beating constantly until stiff but not dry.
Beat egg yolks in another bowl until foamy.
Gradually add remaining 2 tablespoons sugar, beating constantly until thick and lemon colored.
Beat in fresh lemon juice.
Add gelatin mixture and continue beating until light and thick.
Fold in egg whites, blending well; then fold in whipped cream.
Pour mixture into 2 1/2-cup souffle dish or individual serving dishes.
Chill until firm, at least 3 hours.