Lemon Curd Italiano Semifreddo

30 mins
Serves 1
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Directions

  1. 1Separate egg yolks from egg whites.
  2. 2Separate egg yolks from egg whites.
  3. 3Separate egg yolks from egg whites.
  4. 4Whisk egg yolks until pale and frothy.
  5. 5Whisk egg yolks until pale and frothy.
  6. 6Whisk egg yolks until pale and frothy.
  7. 7In a saucepan, heat water until boiling.
  8. 8In a saucepan, heat water until boiling.
  9. 9In a saucepan, heat water until boiling.
  10. 10In a separate bowl, whisk egg yolks with sugar and then simmer this mixture in the boiling water until thick.
  11. 11In a separate bowl, whisk egg yolks with sugar and then simmer this mixture in the boiling water until thick.
  12. 12In a separate bowl, whisk egg yolks with sugar and then simmer this mixture in the boiling water until thick.
  13. 13Beat heavy cream until soft peaks form.
  14. 14Beat heavy cream until soft peaks form.
  15. 15Beat heavy cream until soft peaks form.
  16. 16Fold the whipped cream into the lemon mixture.
  17. 17Fold the whipped cream into the lemon mixture.
  18. 18Fold the whipped cream into the lemon mixture.
  19. 19Add lemon zest and chopped almonds to the mixture.
  20. 20Add lemon zest and chopped almonds to the mixture.
  21. 21Add lemon zest and chopped almonds to the mixture.
  22. 22Pour the mixture into a lined baking pan and freeze.
  23. 23Pour the mixture into a lined baking pan and freeze.
  24. 24Pour the mixture into a lined baking pan and freeze.
  25. 25In another mixing bowl, whisk together eggs, sugar and flour.
  26. 26In another mixing bowl, whisk together eggs, sugar and flour.
  27. 27In another mixing bowl, whisk together eggs, sugar and flour.
  28. 28Pour the batter into a greased and parchment paper-lined baking pan and bake until golden.
  29. 29Pour the batter into a greased and parchment paper-lined baking pan and bake until golden.
  30. 30Pour the batter into a greased and parchment paper-lined baking pan and bake until golden.
  31. 31Once cooled, brush the cake with lemon curd and assemble the semifreddo by layering the cake and the frozen mixture.
  32. 32Once cooled, brush the cake with lemon curd and assemble the semifreddo by layering the cake and the frozen mixture.
  33. 33Once cooled, brush the cake with lemon curd and assemble the semifreddo by layering the cake and the frozen mixture.
  34. 34Decorate with dried lemon slices.
  35. 35Decorate with dried lemon slices.
  36. 36Decorate with dried lemon slices.

Ingredients

  • 12 eggs
  • 12 eggs
  • 12 eggs
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup lemon curd
  • 1 cup lemon curd
  • 1 cup lemon curd
  • 1 cup almonds
  • 1 cup almonds
  • 1 cup almonds
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon zest
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter

Equipment

mixing bowlswhisksaucepanspatulahand mixerbaking panparchment papersqueeze bottle