LEMON SEMIFREDDO

Ingredients

6 large egg yolks

1 tablespoon finely grated lemon zest plus 1/2 cup lemon juice

1/2 teaspoon kosher salt

1 1/2 cups sugar

2 cups heavy cream

1/4 cup sliced almonds

Directions

Place a fine-mesh sieve over a medium bowl. In a medium heatproof bowl, whisk together the egg yolks, lemon zest and juice, salt, and 1 cup of sugar. Place the bowl over (not in) a saucepan of simmering water and cook, stirring constantly, until the lemon mixture turns opaque and thickens slightly, 12 to 15 minutes.

Pour the lemon mixture through the sieve into the bowl. Place a piece of plastic wrap directly over the surface of the lemon mixture and refrigerate until completely chilled, at least 2 hours.

Using an electric mixer, beat the cream and the remaining 1/2 cup sugar over medium heat until soft peaks form, 2 to 3 minutes. In 3 additions, gently fold the whipped cream into the lemon.

mix. Pour into an 8-by-4-inch loaf pan or other 6-cup pan, cover, and freeze until firm, at least 4 hours.

Meanwhile, heat oven to 375° F. Spread almonds on a rimmed baking sheet and toast.

stirring once, until golden brown, 4 to 6 minutes. Serve the semifreddo sprinkled with the

Almonds.