Lemon Cheesecake Mousse Cups

Directions

!For the lemon curdIn a pot over medium heat, add the lemon zest, juice, sugar and salt. Cook until the sugar has dissolved, about 5 minutes. In a bowl, beat the eggs and egg yolks until pale in color, about 1 minute. Add a little of the lemon mixture to the eggs while whisking. Add in all of the juice and continue to whisk until smooth. Place the mixture back in the saucepan and cook over medium heat for 5-8 minutes, or until the mixture coats the back of a spoon and is thickened. Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg. Quickly stir in the butter. Fill a container or bowl with the curd and press plastic wrap over the top. Refrigerate until cool. Store in an airtight container with plastic wrap for up to 2 weeks. !For the mousseIn a medium bowl, beat the heavy cream into stiff peaks, add ¼ cup powdered sugar and beat again to incorporate the powdered sugar. Set aside. In a bowl, using a handheld mixer, beat the cream cheese until smooth. Add in the lemon zest, lemon curd and ¾ Cup powdered sugar and beat again until smooth. In a small bowl, add the lemon juice, water and sprinkle the gelatin over the top. Let sit for one minute. Microwave the gelatin for 25 seconds and then allow to sit for 2-3 minutes. Beat the gelatin into the cream cheese mixture. Fold in half of the whipped cream and pipe into serving dishes. Place in the fridge for 2 hours or up to overnight. Reserving the remaining whipped cream in the fridge for garnish. For serving, pile the top of each dish with fruit, give the whipped cream a good whisking again and dollop each dish. Add a lemon wedge and serve immediately.