Lemon Coeur à la Crème With Fresh Citrus Sauce

servings: 4
Prep Time: 15 Min
Chill Time: 10 Hr 0 Min
Cook Time: 20 Min

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  • 1 cup ricotta cheese
  • 1 cup marscapone cheese
  • 1/3 cup sugar
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • 2 oranges, juiced
  • 1 lime, juiced
  • 1 tbsp cornstarch
  • 1 tbsp Confectioner's sugar
  • 4 citrus fruits, peeled and sectioned
  • 2-4 tbsp orange flavored liqueur (Cointreau or orange juice concentrate)
  • Lemon and lime, zested, for garnish


Line 4 coeur a la crème molds and a colander with one layer of cheesecloth. Place the ricotta cheese and marscapone cheese in the colander. Let drain for 1 hour. Combine the drained cheeses, sugar, lemon zest, lemon juice, nutmeg and cardamom in a bowl and mix well. Fill the prepared molds with the cheese mixture. Level the surface of each. Place the molds on a plate to catch any liquid that drains from the cheese. Chill, covered, for 8 to 12 hours. Add enough water to the orange juice to measure 1 cup. Pour into a saucepan. Combine enough lime juice with the cornstarch in a small bowl to make a smooth paste. Add to the orange juice with the confectioner's sugar. Cook until thickened, stirring constantly. Stir in the citrus fruit sections. Remove from the heat. Let stand until cooled. Stir in the liqueur to taste. Chill, covered, for 8 to 12 hours. Spoon a small amount of the sauce onto each of 4 individual dessert plates. Unmold the coeur à la crèmes and top with the lemon and lime zest. Serve immediately.

Additional Tips

If you do not have cheesecloth, use a paper coffee filter.

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