Lemon Semifreddo
Prep time
Total time
Serves: 8-10
  • 2 cups whipping cream, chilled
  • 1 cup lemon curd Use this recipe substituting ½ cup lemon juice and 1 tablespoon zest for limes
  • 1 cup crushed ginger cookies
  1. Prepare a standard loaf pan by lining with plastic wrap. You want about a 4 inch overhang on both of the long sides. Sprinkle crushed ginger cookies in the bottom of the pan. Set aside.
  2. Place lemon curd in a large bowl. Set aside.
  3. Whip cream to stiff peaks. Fold ⅓ of the whipped cream into the curd to lighten it up. Gently fold in the remaining cream and pour into the lined loaf pan.
  4. Pull plastic wrap snugly over the top, encasing the semifreddo and freeze at least 4 hours.
  5. To serve, tug on plastic wrap to release, and turn semifreddo out onto a serving platter. Slice and serve.
Recipe by Jellibean Journals at http://www.jellibeanjournals.com/lemon-semifreddo/