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Meyer Lemon Curd Mousse

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1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)

1 tablespoon cold water

4 large eggs plus 6 large yolks

1 cup sugar

1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)

6 tablespoons cold unsalted butter, cut into small pieces

1 cup heavy cream, whipped

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