Instructions: In a small saucepan sprinkle the gelatin over the lemon juice and let it soften for 1 minute. Add the sugar, zest, and butter and heat the mixture over moderate heat, stirring, until the gelatin is dissolved. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir the mixture until it is the consistency of raw egg white. Whisk the yogurt into the lemon mixture, divide the mousse between 4 serving glasses, and chill for 30 minutes. Serve the mousse topped with whipped cream.

This recipe yields 4 servings.

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