Lemon Mousse

Soak the gelatin in a small saucepan with cold water and let it rest for 3 minutes

Bring to a low simmer and stir until dissolved

Remove from heat and let cool slightly

Grate the lemon zest, juice the lemons, and reserve

Beat egg yolks with sugar until creamy

Add the lemon zest and juice

Add the chilled gelatin and refrigerate for several minutes until the mixture starts to thicken

Beat egg whites until stiff peaks form and fold into the lemon mixture gently

Pour into a large glass or metal bowl

To freeze: cover with aluminum foil, seal tightly (pushing out any air), and place in the freezer

To serve: remove the foil, refrigerate for 1-2 days or let sit at room temperature for 4 hours before serving