Meyer Lemon Curd Mousse

• 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)
• 34 cup fresh meyer lemon juice (5-6 lemons)
• 6 tablespoons unsalted butter, cold and cut into small pieces
• 1 cup heavy cream, whipped

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.
7. ; refrigerate until set, about 2 hours.
8. Stir and gently fold in whipped cream; refrigerate 1 hour longer.
9. Stir before using or serving.

unflavored gelatin, cold water, eggs, egg yolks, sugar, lemon zest, fresh meyer, unsalted butter, heavy cream

Taken from www.food.com/recipe/meyer-lemon-curd-mousse-415942 (may not work)