Mini Lemon Poppy Seed Sour Cream Semifreddo Cupcakes

1. 1

   In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined.

2. 2

   Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes.

3. 3

   Remove from heat.

4. 4

   Add the sour cream, mix until just combined, and set aside.

5. 5

   In a large bowl, whip the heavy cream with a whisk until soft peaks form.

6. 6

   Gently fold whipped cream into egg mixture.

7. 7

   Gently stir in poppy seeds.

8. 8

   Divide mixture evenly between lined mini muffin cups.

9. 9

   If you don't have mini muffin cups, you can use regular sized to get half as many.

10. 10

    Freeze for at least 2 hours or until firm.

11. 11

    To serve, peel away the paper liners and garnish with remaining lemon zest.

* Per serving · 4 servings · Values may vary.