Directions
- 1Separate egg yolks from egg whites.
- 2Whisk egg yolks until pale and frothy.
- 3In a saucepan, heat water until boiling.
- 4In a separate bowl, whisk egg yolks with sugar and then simmer this mixture in the boiling water until thick.
- 5Beat heavy cream until soft peaks form.
- 6Fold the whipped cream into the lemon mixture.
- 7Add lemon zest and chopped almonds to the mixture.
- 8Pour the mixture into a lined baking pan and freeze.
- 9In another mixing bowl, whisk together eggs, sugar and flour.
- 10Pour the batter into a greased and parchment paper-lined baking pan and bake until golden.
- 11Once cooled, brush the cake with lemon curd and assemble the semifreddo by layering the cake and the frozen mixture.
- 12Decorate with dried lemon slices.
Ingredients
- 12 eggs
- 1 cup heavy cream
- 1 cup sugar
- 1 cup lemon curd
- 1 cup almonds
- 2 tablespoons lemon zest
- 1 cup flour
- 1 tablespoon butter
Equipment
mixing bowlswhisksaucepanspatulahand mixerbaking panparchment papersqueeze bottle
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