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1
To make the lemon curd, in a medium nonreactive saucepan over low heat, combine the 1/2 cup (125 ml) lemon juice, 1/2 cup (100 g) sugar, and the butter.
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2
Set a mesh strainer over a medium bowl.
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3
In another medium bowl, briefly whisk together the eggs and egg yolks.
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4
When the butter has melted, whisk some of the warm liquid from the saucepan into the eggs, whisking constantly as you pour, then stir the egg mixture into the saucepan.
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5
Cook, whisking constantly, until the curd starts to thicken and looks slightly jelled.
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6
Dont let the mixture boil.
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7
Pour the lemon curd through the strainer set over the bowl.
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8
Cover, let cool, then refrigerate until chilled.
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9
To make the lemon syrup, in a small nonreactive saucepan, warm the water and 1/3 cup (65 g) sugar, stirring until the sugar dissolves.
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10
Remove from the heat, then stir in the 1/4 cup (60 ml) lemon juice and the kirsch.
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11
Let cool completely.
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12
To assemble the semifreddo, remove the parchment paper from the sponge cake and cut out 2 pieces of cake that will each fit in the bottom of a 2-quart (2-liter) baking dish.
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13
(You will have extra sponge cake left over that can be frozen for future use.)
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14
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it forms soft peaks.
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15
Fold the whipped cream into the chilled lemon curd.
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16
Spread 1 cup (250 ml) of the lemon cream mixture evenly in the bottom of the baking dish.
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17
Place one of the cake pieces on top and brush evenly with about 1/2 cup (125 ml) of the lemon syrup.
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18
Spread 1 cup (250 ml) of the lemon cream evenly on top of the first cake layer and sprinkle with two-thirds of the amaretti crumbs.
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19
Lay the second piece of cake on top and brush evenly with the remaining lemon syrup.
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20
Spread the remaining lemon cream in an even layer over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of lemon cream.
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21
Cover with plastic wrap and refrigerate until chilled.
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22
When ready to serve, sprinkle the remaining amaretti crumbs over the top.
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23
Cut the semifreddo into neat rectangles.
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24
Set individual servings of semifreddo in a pool of Raspberry Sauce (page 246), Blackberry Sauce (page 248), or Strawberry Sauce (page 248).
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25
Or, accompany with a mixture of your favorite berries, lightly sugared and left to sit for a while until juicy.
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26
The semifreddo is best served the next day, which gives the flavors time to meld.
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27
It will keep for up to 3 days in the refrigerator.
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28
You can make the lemon curd up to 5 days in advance and keep it chilled until ready to use.
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29
You can use Meyer lemons, which are sweeter than regular lemons, but decrease the amount of sugar in the lemon curd by 1/4 cup (50 g).
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30
If time-pressed, substitute store-bought ladyfingers for the sponge cake.
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31
Rather than make your own amaretti cookies, you can purchase them in stores specializing in Italian products and well-stocked supermarkets.
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32
The most popular brand is Amaretti di Saronno, packaged in a distinctive red tin.
