Ingredients
2 large eggs
2 large egg yolks
½ c. sugar
½ c. Meyer lemon juice
6 T. cold butter, cubed
1 c. heavy cream
½ c. amaretti cookies, crushed
1 pint strawberries, washed and diced
1 tsp. sugar
Side Dish
MEYER LEMON SEMIFREDDO WITH AMARETTI COOKIES & STRAWBERRIES
Yield: 6 Servings
Preparation
Whisk together the eggs, yolks, and sugar in a medium-sized non-reactive saucepan just until combined. Stir in the lemon juice. Place the pan over low heat and cook the curd, stirring constantly with a rubber spatula, until the mixture thickens to the consistency of soft pudding. Remove from the heat and add the cold butter. Stir until the butter is incorporated. Pass the curd through a fine sieve into another container. Cool in an ice bath until completely chilled. Whip the cream to soft peaks and fold into the lemon curd. Spoon into coffee cups. Tap lightly on the table to settle the mixture. Dust with the crushed amaretti cookies. Place in the freezer for three hours.
When ready to serve, remove from semifreddo the freezer and allow to temper for fifteen minutes. Toss the strawberries with the sugar to lightly sweeten. Serve with a spoonful of strawberries.
