Lemon Mousse

1. In a medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda, peel, and juice. 2. Cook 4 minutes, whisking constantly, until thickened to a custard consistency. 3. Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). 4. Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls. 5. Note: making mousse is not hard, but you do have to watch the mixture carefully as it cooks, since it thickens quickly.