Lemon Semifreddo

Introduction

Do you know what makes Lemon Semifreddo so incredible? Yes, homemade lemon semifreddo has an intensely lemon flavor, it’s creamy, it’s light, it’s super refreshing for a sunny spring dessert. The best part is, this seemingly sophisticated dessert is SO EASY to make!!

Steps

• Line a loaf pan, 22.86 x 12.7 cm or 9x5 inches with plastic wrap leaving enough overhang to cover the semifreddo. Set aside until ready to use. 

• In a small saucepan, add the egg yolks, sugar, freshly squeezed lemon juice, lemon zest and salt

• Heat over medium low heat, whisking constantly until the mixture begins to thicken, about 4 minutes. By whisking constantly, it will prevent the mixture from curdling and becoming scrambled eggs

• Remove the lemon mixture from the heat and stir in the vanilla extract. Strain through a fine sieve into the bowl of an electric mixer and beat on medium-high speed until cooled, slightly pale, and very fluffy. 

• In a separate bowl, whip the heavy cream to stiff peaks 

• Gently fold in the cooled lemon curd into the whipped cream

• Pour the lemon cream into the prepared loaf pan and gently smooth out the top

• Sprinkle the top with the roasted sliced almonds, and press them gently onto the top

To serve, gently flip the dessert onto a serving tray, decorate with thin slices of lemon and mint, slice and serve.