8 large egg yokes

1 cup sugar

1/2 cup fresh lemon juice (from about 3 large lemons)

3 oz. unsalted butter, cut into pieces and softened

1 tablespoon freshly grated lemon zest (from about 2 large lemons)

1 1/2 cups well-chilled heavy cream

In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.

Strain lemon mixture through a fine sieve into a medium size bowl. Stir in zest and cool mixture completely, Chill mixture until cold, about 2 hours. Place heavy cream in a mixing bowl abd whip till stiff peaks are present. With a rubber spatula fold whipped cream into lemon mixture slowly. Cover and chill.

Place 1/2 cup gingerbread cubes each in 12oz. Wine glasses then spoon about 1/4 of a cup of the lemon mousse covering bread the top with 2 tablespoons melba sauce continue layering till you are about a 1/4 inch from top of glass. Cover and refridgerate for at least 6 hours or overnight.