Lemon Jello Is The Zest

Bloom the powdered gelatin in 7 and 1/2 cups of cold water until the gelatin has swelled up and absorbed the water. In a saucepan, bring to a boil 9 cups of water and 2 cups of sugar. Pour in the 2 packs of lemon jello. Once dissolved, lower the heat and add in the bloomed unflavored gelatin. Stir until the gelatin is completely melted. Pour a 1/2-inch layer of gelatin in the bottom of a plastic container. Allow to set for 20-30 minutes in the refrigerator. Once the gelatin has set, place a spoonful of gelatin on the set layer, then "glue" a lemon on top. This should set quickly (within 5-10 minutes). Slowly pour the gelatin over the lemon until the lemon is almost completely covered. Place in the refrigerator to set for approximately 2 hours. Once the gelatin is set, peel the gelatin away from the interior of the plastic box and then pop the gelatin out. Carefully cut away the thin layer of gelatin covering the top of the lemon and pull the lemon out leaving a perfect lemon mold in the gelatin. Pour in melted chocolate to cover the mold completely. Allow the chocolate to set in the refrigerator.

Preheat oven to 250°F. Place 1 cup of chocolate in a dish. Bake the chocolate stirring from time to time until the chocolate is a pale gold color. Add a pinch of salt and stir until smooth. Crush one sleeve of graham crackers. Pour the crushed graham crackers into the chocolate. Stir to coat the graham crackers in the caramelized white chocolate. Spread onto a baking sheet lined with parchment paper. Place into the refrigerator to chill.

Pull the chocolate lemon out of the gelatin mold. Repeat the process with the rest of the melted chocolate to have as many chocolate lemons as needed.

In a large bowl, pour 1/2 cup boiling water onto one pack of lemon jello. Stir to combine. Then pour in 1/4 cup of cold water. Set aside. In another bowl, beat together 8 oz of cream cheese and 1 cup of heavy cream until thick. Fold the whipped cream into the lemon jello. Pour into a piping bag and fill the chocolate lemons. Top with the caramelized white chocolate graham cracker crumble.

In a heat proof bowl over a double boiler stir together the egg whites and 2 cups of sugar. Continue stirring until the sugar has completely melted and the temperature is 160°F. Remove from heat and pour into the bowl of a stand mixer. Beat into stiff peaks. Fill a piping bag fitted with a star tip with the meringue. Use six small bowls to prop up the lemons. Pipe the meringue on the outside of the lemons. Bake at 212°F for one hour. Carefully remove the meringue from the lemons.

In a heat proof bowl, stir together the juice of 4 lemons, 1 cup of sugar and eggs. Place the bowl over a double boiler and whisk until it thickens. Remove from heat and whisk in the cold butter until it has completely blended into the lemon curd. Cover with plastic wrap and chill. Allow the meringue to cool as well as the lemon curd. Fill the meringues with the lemon curd. Top with a sprinkle of lime zest. Serve the lemon gelatin cheesecake mousse and the meringues with lemon curd together on a plate. Enjoy!