Step 1

Prepare a 9"-5" loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside

Step 2

Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).

Step 3

Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.

Step 4

In a separate bowl, whip the heavy cream until stiff peaks form.

Step 5

Fold the cooled curd into the whipped cream gently.

Step 6

Pour the lemon cream into the prepared cake pan and smooth the top.

Step 7

Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo “crust”).

Step 8

Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.

Step 9

Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.

Step 10

Slice and serve while cold!