Preparation

• Prepare the soufflé dish:
  Wrap the outside of a 1 1/2 quart soufflé mold with foil extending about two
  inches above rim. Secure with tape.
  Combine sugar and water in a medium saucepan and cook over medium to
  high heat until sugar makes big bubbles or candy thermometer registers 240 F
  (soft ball stage).
  
  Mix egg yolks in electric mixer. Whisk in the hot sugar, and continue to mix
  until cool. Stir in lemon juice. Mix Jello in hot water. In a small bowl, dissolve gelatin
  in cold water. Heat the set gelatin over a double boiler until melted. Stir into the
  Jello mixture and add to egg mixture. Stir and blend in the grated lemon.
  Whip the egg whites with cream of tartar until firm.
  
  Fold egg whites and cool whip or whipped cream into egg mixture. Fill soufflé dish with mixture.
  Refrigerate until firm. Do not freeze. Garnish with whipped cream and lemon
  slices and grated lemon peel. Remove the collar before serving.