In a medium bowl beat egg yolks until thick with an electric beater, about 3 min. Gradually beat in ½ cup of sugar, 2 tablespoons at a time, beat until very thick. Slowly add lemon juice and ¼ cup water, mix to combine. In the top of a double boiler, combine gelatine with ½ cup sugar and the salt. Stir the egg yolk mixture into the gelatine mixture, mixing well. Cook, stirring constantly, over boiling water until gelatine dissolves and mixture is thickened, 15-20 min. Remove from hot water. Stir n lemon peel and grand mariner, Turn into bowl to cool slightly. Set in bowl of ice cubes, stirring constantly, about 15 min until mixture is thickened and mounds when dropped from a spoon.
In a large bowl, at high speed, beat egg whites until soft peaks form when beater is raised. Beat in remaining ½ cup of sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form. With a spatula or whisk, fold gelatine mixture into egg whites just to combine.
Beat 1-1/2 cups cream with confectioners sugar until stiff, Gently fold into gelatine, Turn into 8 – 1 cup soufflé cups. Refrigerate for 2 hours.
To serve, Whip remaining cream and top each lemon soufflé cup before serving.