6 - 8

        1-1/2 cups granulated sugar
        1/2 cup cornstarch
        1/4 teaspoon salt
        2-1/2 cups water
        4 egg yolks
        1 tablespoon butter
        1 tablespoon fresh lemon zest
        1/2 cup lemon juice
        2 (12.3-oz.) packages tofu jelly or silken tofu (i.e. Mori Nu)
        Candied Lemon Zest:
        2 lemons
        3/4 cup water
        1/2 cup granulated sugar 

        1. To make lemon cloud, combine sugar, cornstarch and salt in a medium (2-quart) saucepan. Gradually add water and stir to combine. Cook over medium heat, stirring constantly, until mixture bubbles and thickens. Cook for 1 minute longer; remove from heat and set aside. Beat yolks in a small (1-cup) bowl; beat in 1/2 cup of cornstarch mixture. Stir back into saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat; stir in butter and lemon zest and juice.. Allow to cool to room temperature, about 20 minutes. Place curd and tofu in jar of a blender or food processor; process until smooth. Spoon an equal potion of mixture into six (8-oz.) or eight (6-oz.) glass mugs or parfait glasses. Cover and refrigerate for at least 1 hour.

        2. To make candied lemon zest, scrub lemons and remove zest in thin strips with a citrus zester. Place zest in a small (1-quart) saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 5 minutes. Drain. Combine sugar and water in the same saucepan; bring to a simmer over medium-high heat, stirring occasionally, to dissolve sugar. Add lemon zest, reduce heat to low and simmer until zest is just tender, about 8 minutes. Drain and set aside.

        3. To serve, top each lemon cloud with a small amount of candied zest.