Lemon Semifreddo Cake

Combine 1/2 cup lemon juice, 1/2 cup sugar and butter in saucepan. Warm mixture until butter melts. Whisk eggs and egg yolks in bowl. Pour half of hot mixture over eggs, whisking quickly.

Return mixture to saucepan, and cook until lemon curd thickens. Press curd through sieve into bowl. Cover and refrigerate.

Combine remaining sugar and water in saucepan. Warm until sugar is dissolved. Remove from heat, stir in remaining lemon juice. Cover lemon syrup and refrigerate 30 minutes.

Dust top of sponge cake with confectioners sugar. Cut cake crosswise into 2 pieces to fit into 2 quart baking dish. Beat cream in bowl until soft peaks form. Fold whipped cream into lemon curd.

Spread 1 cup lemon curd cream mixture in baking dish. Place 1 piece sponge cake on top. Brush cake with 1/2 cup lemon syrup. Spread 1 cup lemon curd cream mixture over cake in dish. Sprinkle with 1/2 cup cookie crumbs. Top with remaining sponge cake, brush with remaining lemon syrup.

Spread remaining lemon curd cream mixture over top. Refrigerate uncovered 30 minutes. Cover dish with plastic wrap, refrigerate several hours.

Unwrap dish, sprinkle remaining cookie crumbs over top. Serve with raspberry sauce or fresh berries tossed in sugar.