Lemon Semifreddo

Dessert for 25 - 30 people.  A quart and a half or thereabouts of whipping cream plus the juice and grated rind of a dozen or so lemons, sugar, toasted almonds, and twenty one egg yolks cooked to thicken.

The lemon, egg, sugar mixture gets folded into more whipped cream than is probably legal in some states, then poured into a container lined with plastic wrap and sprinkled with toasted almonds.

I made it Friday afternoon so it would be good and frozen to take to the party Saturday night.

The frozen delights traveled to the party -- an hour away -- in a cooler with ice. When I removed the aluminum foil, a good bit of the delicious stuff had stuck to it.

Never fear! Our hostess (the one who'd requested this particular dessert in the first place) knew what to do!

The lemon semifreddo was served topped with blackberries and on a hot summer evening, it was a Big Hit.

If you're interested, the original recipe (serving 8-10) is HERE. (I tripled it.)