Peel and segment the orange with a paring knife, removing the membranes and white pith. Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes.
Spoon the lemon curd into a small liqueur glass or brandy snifter in an even layer. Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream. Sprinkle with crushed shortbread cookies, if desired.
Photograph by Levi Brown
Recipe courtesy Food Network Magazine