Ingredients Jump to Instructions ↓

  1. 4 lg egg yolks

  2. 1 large whole egg

  3. 2T sugar

  4. 1/4c fresh orange juice

  5. 1/4c fresh lime juice

  6. 6T unsalted butter

  7. 1c heavy cream , chilled

  8. 1t cinnamon

  9. 1 lime

  10. 1 navel orange

Instructions Jump to Ingredients ↑

  1. Slice lime and orange lengthwise and slice thinly into half moons.

  2. Make citrus curd. Prepare and ice-water bath; set aside. Cook egg yolks, egg, ¾c sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 mins. Remove from heat.

  3. Whisk in butter 1T at a time. Set pan in ice-water bath; whisk until cool, about 5 mins. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 mins. Whisk cream and 2T sugar until stiff peaks form; refrigerate. Whisk ⅓ of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon and garnish with citrus.


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