Lemon Curd Mousse

Preheat oven to 350 degrees F (180 degrees C).

Place Water (1/2 Tbsp) in a small bowl, sprinkle Gelatin Powder (1/2 tsp) on top. Let it sit for 10 minutes.

Whisk Granulated Sugar (1 cup), 1/2 cup of Lemons (3), Farmhouse Eggs® Large Brown Eggs (6), and 2 Tbsp of lemon peel in a heavy medium saucepan to blend.

Add Unsalted Butter (3/4 cup) stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 7 to 9 minutes.

Remove from heat. Add gelatin mixture, stir to dissolve. Transfer lemon curd to a medium bowl. Press waxed paper directly onto the surface. Chill until cold.

Line a rimmed baking sheet with parchment paper. Spread Sweetened Coconut Flakes (1 cup) on the prepared baking sheet. Sprinkle Brown Sugar (1/4 cup) on top.

Bake until coconut is golden, stirring frequently, about 10 minutes. Cool on tray.

Beat Whipping Cream (1 1/2 cups) in a medium bowl until stiff peaks form. Fold 1 cup of cream into curd. Add Powdered Confectioners Sugar (1 Tbsp) and Vanilla Extract (1/2 tsp) to the remaining cream. Gently whisk to combine.

Layer 2 to 3 Tbsp of the Fresh Blueberries (2 1/4 cups), 3 Tbsp of mousse, 1 Tbsp of coconut mixture, and 3 Tbsp of whipped cream in each of 6 stemmed 10-12 oz glasses. Repeat layering. Top each with 2 Tbsp of berries, a dollop of cream, some coconut mixture, and more berries.

Can be made 6 hours ahead. Cover and chill. Serve when ready.