Lemon Semifreddo

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Lemon Curd

  • 4 egg yolks
  • 1/2 cup lemon juice
  • 1 tablespoon zest
  • 1 cup sugar


  1. In a heatproof medium bowl, whisk together the egg yolks, lemon zest and juice, salt and 1 cup of sugar. Set the bowl over (not in) a saucepan of simmering water and cook, stirring constantly, until the mixture has thickened slightly, 12 to 15 minutes. In a medium bowl, strain the lemon mixture, using a fine mesh sieve. Set the bowl in a refrigerator until completely cool, 2+ hours.


  • 2 cups whipping cream
  • 2 cups powdered sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla


  1. Whip cream to soft peaks and gradually add sugar while continuing to mix. In a separate bowl, mix some of the whipped cream with the sour cream to lighten it. Combine the two mixtures.
  2. Line a freezer-safe loaf pan with parchment paper. Spoon and level about an inch of cream mixture. Then glaze over the top with the lemon curd made earlier. Just enough to cover it. Then fold the remaining lemon curd with the remaining cream. Carefully spoon the lemon curd/cream mixture over the curd layer. Freeze 8 hours or overnight.

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