Ingredients
finely grated zest of 1 lemon
½ cup lemon juice
½ cup granulated sugar
3 egg yolks
1 whole egg
pinch of salt
4 tablespoons unsalted butter, cut into cubes
1 1/2 cups crushed shortbread cookies
2 cups heavy cream
2 teaspoons vanilla
5 tablespoons confectioner’s sugar
for topping: mixed berries
Directions
First make your lemon curd: In a medium non-reactive saucepan, whisk together lemon zest and juice, sugar, egg and salt. Place saucepan over lowest heat. Continue to whisk the ingredients as they warm and the sugar melts. Once sugar has melted, add butter and whisk regularly as the custard thickens – about 4-5 minutes.
Transfer warm lemon curd to a lidded container and refrigerate for one hour.
Line a 9×5 inch loaf pan with plastic wrap or wax paper. Cover the bottom of the pan with crushed cookies. Set aside.
In a large mixing bowl, whip cream until soft peaks form. Add vanilla extract and confectioner’s sugar. Whip to integrate. Refrigerate alongside the lemon curd.
When both lemon curd and whipped cream are chilled, fold chilled lemon curd into the whipped cream, then scoop the mixture into your prepared pan. Tap pan on your countertop a couple of times to make sure all bubbles have escaped. Freeze overnight until completely firm.
When ready to serve lift your semifreddo from the pan and place it on a flat surface for cutting. Take a sharp knife and dip it in warm water to make slicing your semifreddo a breeze. Each slice should be about 1 inch thick. Once you’ve sliced your semifreddo and placed servings on individual plates, let everything soften at room temp for 10-15 minutes before serving. Top with assorted berried. Enjoy!
Serves 10-12