Meyer Lemon Curd Mousse

Meyer lemons are sweeter than ordinary lemons. The mousse is meant to be used in a crepe cake, but of course, can be eaten any way you choose. It would make a nice pie with a graham cracker crust and whipped cream on top. Or, alone or with some berries. Can be stored in the refrigerator about 3 days.

• Ready In: 3 hrs 10 mins
• Serves: 10-12

Ingredients

• 1  teaspoon unflavored gelatin
• 1  tablespoon cold water
• 4  large eggs
• 6  egg yolks
• 1  cup sugar
• 1  tablespoon  meyer lemon zest plus 2 tsp meyer lemon zest (2 lemons)
• 3⁄4 cup  fresh meyer lemon juice (5-6 lemons)
• 6  tablespoons unsalted butter, cold and cut into small pieces
• 1  cup heavy cream, whipped

Directions

1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
2. In a small saucepan, whisk egg yolks; whisk in lemon zest and juice.
3. Cook, while whisking over medium low heat until thickened and coats the back of a wooden spoon, about 8 to 10 minutes.
4. Remove from heat, stir in gelatin; stir in butter, a few pieces at a time, stirring well after each addition.
5. Strain, pressing with a spatula, discard any undissolved bits of gelatin and egg.
6. Cover with plastic wrap, pressing to surface to prevent "skin" from forming.; refrigerate until set, about 2 hours.
7. Stir and gently fold in whipped cream; refrigerate 1 hour longer.
8. Stir before using or serving.