•   5 large eggs
•   1 cup sugar
•   1 stick unsalted butter, melted and cooled
•   1/2 cup fresh lemon juice
•   1/2 cup fresh lime juice
•   2 cups heavy cream
•   1 teaspoon each lemon and lime zest

Whipped cream and fresh mint leaves, for garnish

Combine eggs and sugar in a large mixing bowl and beat with the electric mixer until thick and lemon colored, 5 to 8 minutes.

Beat in the melted butter by pouring in gradually in a thin stream and mix in the lemon and lime juices.

Pour into top of a double boiler and cook, whisking constantly for about 15 minutes or until mixture is hot and thickens.

Transfer to a bowl and chill, covered, for 1 hour. Stir a couple of times.

Beat the cream until soft peaks form. Fold into the chill mixture along with the zests.

Spoon into stemmed glassed and top with rosettes of whipped cream, a thin slice of lemon and a sprig of mint.

Serves 8.