Lemon Semifreddo

from Epicurious

  • 1/2 cup sliced almonds, toasted
  • 1 3/4 cups heavy whipping cream
  • 1 1/4 cups plus 2 tablespoons sugar
  • 7 large egg yolks
  • 1/2 cup fresh Meyer lemon juice
  • 5 t finely grated Meyer lemon zest
  • 1/4 teaspoon salt

    Line 9x5x3 loaf pan with plastic wrap, leaving overhanging edges. Sprikle almonds over bottom.

    Beat whipping cream until soft peaks form. Refrigerate.

    Whisk 1 1/4 c sugar, egg yolks, lemon juice, zest, and salt to blend. Set custard over simmering water and whisk until thick, 170°F, about 4 minutes.

    Beat util cool, thick, and doubled in volume. Fold in chilled whipped cream. Transfer to prpeared loaf pan and smooth top. Tap to remove bubbles. Fold overhanging plastic over to cover.

    Freeze until firm, 8+ hours.

    Unfold plastic wrap and invert onto platter. Cut and serve in 1" slices.

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