Lemon Curd Light

Curd:

Heat the juice until warm

When warm, dissolve the gelatin and add the eggs, stirring constantly

Let cool

Beat the egg whites until almost set, then add the emulsifier. Reserve

In a mixer, combine the remaining ingredients, beating until foamy

Remove and, using a manual whisk, combine the egg yolks with the juice and gelatin

Place in cups and refrigerate

Topping:

Make a puree with the lemon and separate the seeds

Add the stabilizer, gelatin, and mix

Let cool and cover the curd cups

Decorate with the lemon seeds.