Orange-Lime Mousse

Photo: David Matheson
Prep Time:
15 mins
Total Time:
1 hrs

Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.


  • 4 large egg yolks, plus 1 large whole egg

  • ¾ cup plus 2 tablespoons sugar

  • ¼ cup fresh orange juice

  • ¼ cup fresh lime juice, (2 to 3 limes)

  • 6 tablespoons unsalted butter

  • 1 cup heavy cream, chilled

  • 1 teaspoon ground cinnamon

  • 1 lime, halved lengthwise and thinly sliced into half-moons

  • 1 navel orange, halved lengthwise and thinly sliced into half-moons


  1. Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup 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 minutes. Remove from heat.

  2. Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. 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 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.

  3. Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

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