Lemon Curd Mousse/ Martha Stewart's

1 tsp unflavored gelatin
1 tbsp cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tbsp plus 2 tsp finely grated Meyer lemon zest ( from 2 lemons)
plus 3/4 cup fresh Meyer lemon juice, (from 5 to 6 lemons)
6tbsp cold unsalted butter cut into small pieces
1 cup heavy cream whipped

directions
sprinkle gelatin over water, let stand until softened about 5 min.

whisk together eggs and yolks in a small saucepan

whisk in sugar, lemon zest and lemon juice.. cook whisking constantly over med low heat.. until mixture is thick enough to coat the back of a wooden spoon 8-10 min..

remove pan from heat, add gelatin stirring constantly until gelatin dissolves and mixture is slightly cool.. add butter, a few pieces at a timr, stirring after each addition until smooth.

strain thru a sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible, discard any undisolved gelation or egg bits.

press a piece of plastic wrap directly ont surface of curd to prevent a skin from forming and refrigerate until set at least 2 hrs or overnite. Stir curd and gently fold in whipped cream. refrigerate 1 hr. stir before using....