Meyer Lemon Mousse

Meyer lemons make an excellent mousse. They are kind of a cross between a lemon and an orange, with a lemon flavor that is mellow and not too tart. We have a Meyer lemon tree in our backyard. Meyer lemons are not often sold in stores because they don't have a long shelf life, but now through March is their season, so you might find them in farmer's markets or a neighbor's backyard. If Meyer lemons are out of season or otherwise not available, this airy, light-as-a-cloud mousse can be made with other citrus as well.

makes 2 1-cup servings

1. Wash the fruit and zest the peel in fine shreds into a bowl.
2. Juice the fruit and strain 3 tablespoons of the juice into the same bowl (save any extra juice for another purpose).
3. Put the cold water into a metal 1/3-cup measuring cup and sprinkle the gelatin into it.
4. Beat the egg white with the sweetener until it holds a soft shape.
5. Whip the cream until it holds a soft peak.
6. Dissolve the gelatin over low heat--it will take only a minute or two--then mix the melted gelatin with the juice and peel.
7. Fold the whipped cream together with the whipped egg white, then add the gelatin-juice mixture.
8. Taste and add more juice for tartness or sweetener for sweetness, to taste.
9. Place into individual serving dishes and cover.
10. Chill for several hours or overnight. Whisk occasionally in the first hour if it seems to be separating (mine didn't).
11. To serve, top with a dollop of whipped cream and additional zest.