Lemon Mousse with Jelly Sauce

Dust the gelatin over the fresh lemon juice

Beat the egg yolks until they become creamy and thick

Add 1/2 cup granulated sugar, beating continuously until it thickens and turns pale yellow

Combine with the grated lemon zest and gelatin

Cook over low heat, stirring until it thickens slightly

Let cool

Add the yogurt

Beat the egg whites until they become stiff and frothy, adding a pinch of salt

Gradually add the remaining sugar, beating continuously until the mixture forms a meringue-like texture

Combine with the yogurt and jelly sauce

Spoon into individual serving cups and serve with additional jelly sauce

Serve chilled for 8 hours.