Sprinkle gelatin over the lemon juice to soften.

In a large bowl, combine eggs, lemon zest, sugar, and Truvia. Beat with an electric mixer or whisk until lemon-colored and slightly thickened. To pasteurize eggs, see the link to an instructional video in the note below.

Microwave lemon juice-gelatin mixture on 50 percent power for 30 seconds. Stir briskly with a small fork until gelatin is dissolved and there are no lumps.

Stir lemon gelatin into the egg mixture.

Working quickly, beat cream until soft peaks form. Fold into egg-lemon base, mixing thoroughly and gently.

Spoon or pour into 6 serving dishes or ramekins. (To make this easier, you could transfer the mousse into a pastry bag or large measuring cup.)

Chill for at least an hour, preferably two.

Garnish with berries, mint leaves, a dollop of whipped cream, toasted sliced or slivered almonds, cookie crumbs -- use your imagination!