In heavy saucepan over medium heat, whisk sugar with cornstarch. Whisk in rind and juice, tequila, Triple Sec and egg yolks; cook, stirring, for 4 minutes or until thickened and bubbles break on surface. Transfer to bowl; place plastic wrap on surface. Refrigerate for 1 hour or until very cold. (Make-ahead: Refrigerate for up to 2 days.)
Whip cream; stir one-quarter into mixture. Fold in remaining cream. Spoon into 8 small glasses or bowls. (Make-ahead: Cover and refrigerate up to 4 hours.) To serve, garnish wit berries and lime rind. Makes 8 servings. Typed in MMformat by cjhartlin@email. Msn. Com
