- Ginger slices should be about the size and thickness of a quarter coin.
- If you don’t care for ginger, omit it and serve the Lemon Semifreddo with fresh crushed and sugared berries and/or press toasted sliced almonds on top.
- Another absolute favorite is super delicious Pistachio Semifreddo, which is a simple combination of pistachios, meringue and whipped cream folded together with a splash of almond extract.
1 T + 1 t sugar
2 T finely chopped crystallized ginger
For the lemon curd, whisk together the sugar, egg yolks and whole egg in a heatproof bowl that will fit over a water bath. Whisk in the lemon juice and zest. Place over a double boiler or bain marie of simmering water, making sure the bottom of the bowl isn't touching the water. Cook until the curd thickens, stirring constantly.
Pour the curd through a metal strainer into a clean bowl. Cut the butter into small pieces and add to the curd. After a minute or so, stir in the butter to combine thoroughly. Press a piece of plastic wrap onto the surface. Set aside and cool to room temperature.
Place the heavy cream and ginger slices in a saucepan over low heat and bring to a simmer for a couple of minutes. Take off the heat, cover and steep for about a half hour while the lemon curd is cooling. Once the cream has steeped, remove the ginger and pour into a bowl. Place in the freezer for about 15 minutes to chill.
Prepare an 8 1/2" x 4 1/2" metal loaf pan by lining with plastic wrap, leaving a generous overhang on all four sides and smoothing it out as much as possible. You can also make a strip of parchment paper with an overhang for the long sides and place on top of the plastic to help form smoother sides.
Beat egg whites until they are opaque and hold soft peaks. Slowly add 1 T + 1 t sugar and beat until meringue holds stiff, glossy peaks.
Whip chilled cream with 1 T sugar until it just holds soft peaks.
Pour cooled lemon curd into a larger bowl and stir to loosen. Using a large rubber spatula, gently fold in whipped cream. Then fold in the meringue until there are no obvious streaks of white. Pour into prepared pan and smooth the surface. Fold over the parchment (if using) and plastic wrap on top to cover. Place in the freezer for about 6 - 8 hours or overnight.
To serve, run a thin knife or small metal spatula around the edges of the pan to loosen. Unwrap the plastic and parchment (if using) from around the top of the pan. Place a serving plate on top of the pan and invert. Carefully pull off the remaining wrapping.
Slice with a sharp knife and serve immediately. Garnish with finely chopped crystallized ginger.