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!!
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.
7 egg yolks
½ cup freshly squeezed lemon juice
2 tbsp finely grated lemon zest
1 ¼ cup fine sugar
¼ tsp salt
¼ tsp vanilla extract
1 ¾ cup heavy whipping cream
¾ cup sliced toasted almonds