Meyer lemon is thought to be a cross between a lemon and an orange (or mandarin) so it's a tad sweeter and less acidic than a regular lemon. That's why I love using it in this mousse. If you can't find Meyer lemon, then juice from regular lemons will work just fine.
1tablespoonlemon zestI used a citrus zester to create curlicues
Place the lemon juice in a medium saucepan and sprinkle the gelatin over the surface in an even layer. Allow it to stand for 3 minutes.
Add the sugar to the pan and set it over medium heat. Cook, whisking constantly, until the gelatin mixture melts and the sugar is well incorporated, about 3 minutes. Remove the pan from the heat source and quickly whisk in the yogurt. The mixture may appear curdled at first, but this is normal –keep whisking! Add the food color, if using.
When the mixture is smooth, spoon or pour the mousse into 4 individual dessert cups. Cover with plastic wrap and refrigerate until set, about 30 to 45 minutes.
Just before serving, top the cups with fresh berries and lemon zest. Keep leftovers refrigerated.