Lemon Butter Mousse

Ingredients: 1/3 cFresh lemon juice; PLUS: 3 tb Fresh lemon juice 1 ts Finely grated lemon zest 1/4 oz Unflavored gelatin 1 cHeavy cream 6Eggs; separated, room temp. 1/4 ts Salt 3 cSifted confectioners sugar 1/4 lb Unsalted butter; room temp. Method: In a small heatproof bowl, stir together the first amount of lemon juice and the lemon zest.Sprinkle on the gelatin and set aside to soften for 10 minutes. Set the bowl in a saucepan of hot water over low heat and stir to dissolve the gelatin.Remove from the heat and let cool to room temperature. In a large bowl, whip cream until just stiff.Cover and refrigerate until needed. In a deep bowl, combine egg whites with the salt. Beat until soft peaks form.Gradually add 1 cup of the confectioners sugar and beat until stiff peaks form. In another bowl, beat the butter until soft and fluffy. Add 1 cup of the confectioners sugar and beat until smooth. One at a time, add the egg yolks, alternating with the dissolved gelatin and the remaining 1 cup confectioners sugar.Continue to beat until smooth. Fold in one-third of the egg whites. Quickly but gently fold in the remaining egg whites. Beat the remaining lemon juice into the whipped cream and fold into the mousse.Turn into a serving dish or stemmed wine glasses, cover and refrigerate until chilled and set, about 3 hours. Serves 10 to 12