Line a standard 9”x5” loaf pan with plastic wrap, leaving at least 3” of wrap overhanging on both of the longer edges of the pan; set pan aside.

Whip cream until soft peaks form; place in refrigerator to chill until later.

Using a large metal bowl, whisk together the lemon juice, zest, 1¼ cups sugar and egg yolks. Set bowl over a saucepan of gently simmering water. Whisk constantly for 4-5 minutes, or until mixture thickens noticeably. (Note: If you have a kitchen thermometer, this mixture should reach 170°F.)

Remove bowl from over saucepan. Using an electric mixer, beat for 5-6 minutes, or until mixture has cooled and approximately doubled in volume.

Meanwhile, using a medium bowl, gently muddle the raspberries and the remaining 1 Tbsp of sugar with the back of a spoon.

Once the lemon mixture has cooled, fold in the muddled raspberries and whipped cream.

Transfer mixture into the prepared loaf pan. Tap pan lightly on countertop to remove air pockets. Fold overhanging plastic wrap over top of pan and freeze for at least 8 hours, or overnight.

Using a medium bowl, muddle the raspberries, sugar and limoncello until well combined. Press mixture through a fine-meshed sieve to remove seeds.

Remove plastic wrap from top of semifreddo. Invert onto serving plate and discard plastic wrap.

Pour raspberry sauce on top and garnish with additional fresh raspberries. (Tip: To slice semifreddo, dip knife in hot water and cut into 1” slices.)