Break the yolks of six eggs into a basin, beat them until light, and flavor with lemon juice and grated lemon. Add six tablespoonsful of sugar. Beat well together, and mix in lightly five tablespoonsful of cream. Place the omelet pan, with a small piece of butter, in a quick oven. Pour in the eggs, and stir in lightly with a fork the well beaten whites. Let it cool five or six minutes. Dust the omelet well with pulverized sugar, and serve as quickly as possible, for it begins to fall when exposed to the air. It must be served in the dish in which it is baked.