Range-lime mousse

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

3 / 4 cup plus 2 tablespoons sugar

1 / 4 cup fresh orange juice

1 / 4 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

• Make the citrus curd. Prepare an ice-water bath; set aside. Cook the egg yolks, egg, 3 / 4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach the sides and bottom of the pan) until thickened, 5 to 7 minutes. Remove from heat.
• Whisk in the butter, 1 tablespoon at a time. Set the pan in the ice-water bath; whisk until cool, about 5 minutes. Pass the curd through a sieve into a medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk the cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
• Whisk one-third of the whipped cream into the curd. Gently fold in the remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

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