Lemon Semifreddo
Cuisine: Italian
Author: Sharon Sanders
The USDA recommends that, due to possible danger from Salmonella contamination, pasteurized in-shell eggs should be used for any recipe calling for uncooked or undercooked eggs.
  • ½ tablespoon butter, at room temperature
  • ½ cup granulated sugar plus sugar for coating the dish
  • 1½ tablespoons cornstarch
  • 1 tablespoon grated lemon zest
  • 6 tablespoons lemon juice
  • 1 egg, beaten (see note above)
  • 2 cups heavy or whipping cream
  • ¼ cup confectioners' sugar
  • 1 pint raspberries
  1. Coat the inside of a 6-cup soufflé dish or other casserole with butter. Coat with granulated sugar. Set aside.
  2. In a medium saucepan, whisk ½ cup granulated sugar with cornstarch until blended. Add the lemon zest, lemon juice, and egg. Whisk to combine. Cook over medium heat, whisking constantly, for about 5 minutes until mixture thickens. Remove from the heat and whisk briskly. Set aside to cool, whisking occasionally.
  3. In the large bowl of an electric mixer, whip the cream until soft peaks form. Gradually add the confectioners' sugar. Whip until peaks hold their shape. Fold one-third of the cream into the lemon mixture. Fold the lemon mixture into the remaining cream. Spoon into the prepared dish. Sprinkle with granulated sugar. Place in the freezer for 12 hours or up to 3 days.
  4. To serve, remove the semifreddo from the freezer and allow to sit for 15 minutes. Scoop onto dessert dishes. Serve with the raspberries.
Recipe by Simple Italy at https://www.simpleitaly.com/semifreddo-for-summer/