Crust: 3/4 cup graham cracker crumbs, 2 Tbsp sugar, 3 Tbsp melted butter
Mousse: 2 1/2 Tbsp lemon juice, 1 1/2 Tbsp water, 1 1/2 tsp gelatin, 1 1/2 cups heavy cream
Mix lemon juice, water and gelatin, let rest 5 minutes. Whip 1 1/2 cups cream, add sugar and tint with yellow. Whip 12oz cream cheese, mix with 1/3 cup sugar, lemon curd. Combine mixtures, pour into cups, refrigerate 2 hours
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