Lemon semifreddo

Last week I had home made Lemon curd in the fridge and a bottle of Limoncello brought to us as a gift straight from Italy. It would have been a crime not to combine these to delicious things so I made Lemon semifreddo. Martin who was quick to grab the plate I used for the photo, a couple of minutes later I came in to the room and the dessert was gone. That kind of thing makes me smirk a little and feel very pleased with myself. The day after I served the dessert after a lovely meal and oh what a joy, the fresh tangy lemon cuts through the creamy, soft semifreddo and just melts in your mouth. The addition of limocello will not only make this dessert taste even better but also stop it from freezing too hard and leaves it kind of soft frozen. Served with fresh blueberries and mint it was a top class dessert.

4-6 portions

2 eggs, separated
200ml cream
60 grams caster sugar
50ml lemon curd
40ml limoncello

Whisk egg yolks and half of the sugar until fluffy and pale. In a separate bowl whisk the cream until soft peaks appear. In a third bowl whisk egg whites until fluffy, start adding sugar little by little while whisking. Continue whisking into a firm meringue.
Carefully combine whipped cream, egg yolks, limoncello and lemon curd. Last fold in the meringue and pour into a dish. Freeze for at least 3 hours. Leave in room temperature for 10min before serving.