Lemon Curd

• Add the sugar, butter, fresh lemon juice and lemon zest to a small pot.  Over medium heat, whisk and bring to a boil. 
• Add the unflavored gelatin powder and whisk to dissolve.
• Crack eggs into a 2 cup measuring cup and whisk to beat.
• Pour the hot lemon liquid from the pot into the eggs in a slow stream while whisking vigorously until all the hot liquid has been added. 
• Pour back into the pot and simmer until it thickens enough to coat the back of a spoon.
• Remove from the heat and pour into a container and refrigerate until chilled through.  This will take about 3-4 hours.    
• Stir the chilled lemon curd up with a fork until smooth.
• Fold the lemon curd into the cool whip.  Chill for at least at hour before serving.