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1. In a mixing bowl, combine lemon zest and juice, lime
zest and juice, sugar
and eggs. Whisk until smooth. Add cream, whisk again,
and transfer to a large
pitcher. Cover with plastic wrap and refrigerate from
2 hours to 2 days, the
longer the better to bring out fullest flavor.
2. When ready to bake, heat oven to 300 degrees. Heat
a kettle of water until
just steaming; do not boil.
3. Place six 1-cup ramekins in a roasting pan and pour
cream mixture into them.
Pour hot water into pan to come about halfway up sides
of ramekins. Bake until
cream is just set, 30 to 35 minutes; it will still wobble,
but will firm as it cools.
4. Remove ramekins from water and allow to cool. Serve
at room temperature,
or cover with plastic wrap and refrigerate. Serve with
shortbread or plain, crisp cookies.
