This dessert is absolutely perfect for summer, especially the 4th of July with the beautiful red, white & blue. Very refreshing and light.
- 2 ½ cups heavy cream
- 1 ½ cups sugar
- 9 egg yolks
- ½ cup freshly squeezed lemon juice
- ½ cup prepared lemon curd
- 2 tablespoons freshly grated lemon zest
- ½ teaspoon pure vanilla extract
In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer the whipped cream to a large bowl and refrigerate. Line a springform pan with parchment and set aside.
In a small saucepan, combine the sugar and ¼ cup water. Clip a candy thermometer to the side of the pan and cook over medium heat until the mixture reaches the hard ball stage, 247 to 250°F. While the sugar is cooking, place the egg yolks in the bowl of an electric mixer and beat with the whip attachment at medium speed. The egg yolks should become very thick and pale in color.
When the sugar reaches the hard ball stage, remove it from the heat. With the mixer running on low speed, carefully drizzle the hot sugar into egg yolks. Keep the stream of sugar against the side of the bowl to prevent the sugar from hitting the whip.
After all of the sugar has been added, increase the mixer speed to medium and beat until the bowl is cool to the touch. Add the lemon curd, lemon zest and vanilla. Slowly add the lemon juice. Gently fold the mixture in the whipped cream. Spoon the mixture into the prepared pan and freeze, covered with a plastic, until firm (about 6 hours).
Garnish with fresh berries. I made a quick dessert sauce with Kissel’s Blueberry Lavender Jam. You can find it in the gourmet cheese section at King Soopers. Heat the jam in a small sauce pan, add a little white wine and combine well. Then let cool at room temperature until you are ready to use. Make sure it’s cool so that is does not melt your semifreddo.