Taste the Tang

I remember when I was a boxer a number of years ago, we all had our own way of dealing with the stress right before a fight. Some of us wanted seclusion while others were listening to their favorite music on a tape recorder. That’s right, a tape recorder, shut up! (Hey, all you had to do was press one button and there was your music). Anyway, I remember one guy who always brought a paper bag(that’s right, we didn’t have zip-lock baggies back then-shut up!)filled with orange and lemon peels. He would sit in the room where we had our hands taped up and just devour the rinds like they were candy cigarettes(okay, now you know my age-shut up!). I remember all of us just salivating thinking about that tang of a lemon peel and it still makes me twinge in tang.
The recipe below has some tang as well, but in a good way. I have always had a sweet spot for lemon flavor and this just plain hits the spot. Made even more aesthetically pleasing when served in a lemon cup, and you get that little extra taste as well.

Fresh Lemon Mousse

2 tablespoon cold water
1 teaspoon unflavored gelatin powder
6 eggs
Juice from 4 lemons(add more lemon juice to equal 1/3 cup)
3/4 cups sugar
1 stick butter or margarine*, cut into 1/2- inch pieces
1/2 cup heavy cream
Yellow food coloring, if desired

Slice the tops off of the 4 lemons. Take a serrated knife and remove flesh of the lemons by cutting in between the flesh and the rind inside. Gently take a teaspoon and lift out the flesh. Squeeze the juice from the flesh into a small bowl for the recipe.
In a small bowl, sprinkle the cold water over the gelatin; set aside. In a medium saucepan, combine the eggs, lemon juice and sugar: whisk to combine.  Set over medium heat and cook, stirring constantly, until the mixture has thickened, about 5 minutes. Whisk in gelatin well and remove from heat. Strain through a sieve into a large bowl if using a hand mixer. Strain into a mixer bowl if using a countertop mixer. Beat on high for 2 minutes.  Add the butter, one pat at a time. When the first pat has disappeared, add another until butter is used up. Continue beating until mixture is smooth and cooled, about another 2-3 minutes. Transfer to another bowl and let stand, uncovered, until it begins to set, about 8-10 minutes. Wash and dry that bowl(or use another) and add the heavy cream. Beat on high until stiff peaks form. Add a drop or two of yellow food coloring if desired. Gently fold in the lemon mixture, scoop into individual prepared lemon cups and refrigerate until cold and set, about another hour.

*Purists use unsalted butter and of course you can too.