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Lemon Mousse

1 (6 ounce) package lemon Jell-O
1/4 cup granulated sugar
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1-1/2 cups whipping cream

In a medium saucepan combine Jell-O, sugar, lemon peel, lemon juice and 1 cup water. Cook and stir over medium heat until dissolved. Remove from heat. Stir in 1 cup ice water. Place pan in ice water bath to chill. Stir occasionally. When mixture becomes syrupy, beat cream to soft peaks. When gelatin is consistency of egg whites, fold in whipped cream. Pour into gelatin mold. Refrigerate 4-6 hours.