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1
Line a 9-by-4 1/2-by-3-inch loaf pan with parchment paper, allowing at least 3 inches of overhang on the long sides.
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2
In a small bowl, sprinkle the gelatin over the water and let stand.
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3
In a medium bowl, using an electric mixer, beat the egg whites at high speed until firm peaks form.
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4
In another bowl, beat the cream until firmly whipped; refrigerate.
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5
In a large bowl set over a pot of simmering water, beat the egg yolks with the honey at medium speed until thickened and an instant-read thermometer inserted in the yolk mixture registers 160, about 6 minutes.
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6
Remove the bowl from the pot and beat in the gelatin mixture, lemon juice and zest; continue beating until slightly cooled, about 5 minutes longer.
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7
Using a rubber spatula, fold the beaten egg whites and whipped cream into the lemon-honey mixture until no streaks remain.
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8
Pour half of the semifreddo base into the prepared loaf pan.
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9
Arrange the ladyfinger sandwiches in the pan in 2 long rows and top with the remaining semifreddo base.
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10
Cover loosely with the overhanging parchment and freeze until firm, at least 4 hours or overnight.
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11
Unmold the semifreddo and peel off the paper; slice and serve.
