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Meyer Lemon Curd Mousse

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Meyer Lemon Curd Mousse

Ingredients

  • 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
  • 1 tablespoon cold water
  • 4 large eggs plus 6 large yolks
  • 1 cup sugar
  • 1 tablespoon plus 2 teaspoons finely grated meyer lemon zest (from 2 lemons), plus 3/4 cup fresh meyer lemon juice (from 5 to 6 lemons)
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup heavy cream, whipped
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