Lemon Curd Italian Semifreddo
A creamy Italian frozen dessert layered with tangy lemon curd, whipped cream and lemon zest, garnished with crushed almonds.
Ingredients
| 1 cup | 240 ml | lemon curd (storebought or homemade) |
| 1 cup | 240 ml | heavy cream |
| 1/2 cup | 120 ml | granulated sugar |
| 3 | large eggs | |
| 1 teaspoon | 5 ml | vanilla extract |
| zest of 1 lemon | lemon zest | |
| 1/4 cup | 60 ml | crushed almonds (for garnish) |
Instructions
- Prepare the Lemon Curd: If using homemade lemon curd, prepare it according to your favorite recipe or use store-bought lemon curd. Allow the lemon curd to cool to room temperature.
- Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip; the cream should remain smooth and fluffy.
- Mix the Eggs and Sugar: In a separate bowl, whisk the eggs and granulated sugar together until pale and fluffy. Add the vanilla extract and lemon zest, mixing until well combined.
- Combine Mixtures: Gently fold the lemon curd into the egg and sugar mixture. Carefully fold in the whipped cream, being cautious not to deflate the mixture.
- Chill the Semifreddo: Pour the mixture into a loaf pan or a suitable container. Cover with plastic wrap and freeze for at least 4 hours, or until set.
- Serve: Once set, remove the semifreddo from the freezer and let it sit for a few minutes before slicing. Serve garnished with crushed almonds for added texture and flavor. Enjoy!