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1
Pour 2 tablespoons water into small saucepan; sprinkle gelatin over.
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2
Let stand until gelatin softens, about 10 minutes.
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3
Stir over very low heat just until gelatin dissolves, about 1 minute.
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4
Stir in fat-free half and half, 2 tablespoons sugar, and grated lemon peel.
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5
Stir over very low heat until sugar dissolves, about 2 minutes (do not boil).
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6
Transfer gelatin mixture to large bowl.
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7
Set bowl in another large bowl filled halfway with ice water; stir until mixture is cool, about 5 minutes.
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8
Using electric mixer, beat egg whites with cream of tartar in medium bowl until soft peaks form.
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9
Gradually add 2 tablespoons sugar and beat until stiff but not dry.
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10
Fold egg whites into gelatin mixture.
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11
Divide mousse among 4 wineglasses.
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12
Chill until mousse is softly set, at least 4 hours and up to 1 day.
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13
Serve mousse cold.
