1/2 cup sliced almonds, toasted
1 3/4 cups heavy whipping cream, chilled
1 1/4 cup + 2 Tbsp sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 Tbsp +2 t finely grated Meyer lemon peel or regular lemon peel
1/4 tsp salt
4 cups mixed berries
Line 9x5x3 " metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan.
Using electric mixer, beat whipping cream in large bowl until soft peaks form.
Refrigerate whipped cream while making custard.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel and salt in large metal bowl to blend( or in the top of a double boiler).
Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170º, about 4 minutes.
Remove bowl from over simmering water.
Using electric mixer, beat misture until cool, thick and doubled in volume, about 6 minutes.
Fold in chilled whipped cream.
Transfer mixture to prepared loaf pan and smooth the top.
Tap the loaf pan lightly on counter to remove air pockets.
Fold plastic wrap overhang over top to cover.
Freeze semifreddo until firm, at least 8 hours of overnight.
Gently mix all berries and remaining 2 Tbsp sugar in a bowl.
When ready to serve
Unfold plastic wrap from top of semifreddo and invert dessert onto platter.
Remove plastic wrap.
Dip large knife into hot water; cut semifreddo crosswise into approx 1 " slices.
Transfer to plates and spoon berries alongside and serve.