This Fresh & Sweet Lemon Semifreddo is a dreamy dessert that combines zesty citrus with creamy indulgence. Its velvety texture melts on your tongue, offering a refreshing burst of tangy lemon balanced by a delicate sweetness. Perfect for warm days or as a light treat, it’s surprisingly simple to prepare in just 25 minutes. After a quick freeze, you’ll have a show-stopping dessert ready to impress.
Each bite is a harmonious blend of airy smoothness and bright, vibrant flavor, making it an irresistible crowd-pleaser. Whether you’re hosting a dinner party or treating yourself, this semifreddo delivers a luxurious experience with minimal effort. Freeze it for 8 hours, and you’ll have a dessert that’s as stunning as it is delicious. It’s the ultimate balance of elegance and ease.
Fresh & Sweet Lemon Semifreddo Ingredients
- 8 large egg yolks (room temperature for easier mixing)
- ⅔ cup (5fl oz/142ml) freshly squeezed lemon juice (about 3-4 lemons)
- 1 ⅓ cup (10½ oz/296g) granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract (optional, for added depth of flavor)
- 2 cups (16fl oz/450ml) heavy cream (chilled for easier whipping)
Step-by-Step Instructions
- Prepare the pan: Line a 9×5-inch (23×12.5cm) loaf pan with plastic wrap, leaving extra hanging over the sides for easy removal later.
- Set up for cooling: Place a fine mesh strainer over a small bowl, and set this over a larger bowl filled with ice. Keep this setup near the stove.
- Make the curd: In a small saucepan over low heat, whisk together the egg yolks, lemon juice, sugar, lemon zest, and salt. Stir constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Strain and cool: Immediately pour the curd through the prepared strainer to stop the cooking. Stir in the vanilla extract, then let the curd cool completely, stirring occasionally to speed up the process.
- Whip the cream: In a large bowl, whip the heavy cream to soft peaks (when the cream holds its shape but still has a slight curl).
- Combine and freeze: Gently fold the cooled curd into the whipped cream until evenly mixed. Spread the mixture into the prepared loaf pan, cover with the extra plastic wrap, and freeze for at least 8 hours (or overnight).
- Serve: When ready to serve, remove the semifreddo from the pan, unwrap, and slice. Serve with fresh berries if desired. Store any leftovers well wrapped in the freezer for up to 2 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Fresh & Sweet Lemon Semifreddo with a drizzle of raspberry coulis or a sprinkle of toasted almond slices. For a tangy twist, try a dollop of passion fruit sauce or a handful of fresh mint leaves for a refreshing finish.
Serve It Right: Presentation Tips
For a stunning presentation, slice the semifreddo with a warm knife to ensure clean edges. Arrange each slice on a chilled plate with a mix of seasonal berries like strawberries, blueberries, and blackberries. A dusting of powdered sugar adds a touch of elegance.
Keep It Fresh: Storage and Reheating
Store any leftovers tightly wrapped in plastic wrap or an airtight container in the freezer for up to 2 weeks. To serve again, let it sit at room temperature for 5-10 minutes to soften slightly for the perfect creamy texture.
Mix It Up: Recipe Variations
Experiment with different citrus flavors by swapping lemon juice and zest for lime or orange. For a richer version, fold in crushed meringue pieces or a swirl of melted white chocolate before freezing. The possibilities are endless!
Quick Tips: Time-Saving Hacks
To speed up the cooling process, place the lemon curd in a shallow dish over the ice bath. Use a stand mixer to whip the cream quickly and efficiently. Prep the loaf pan and ingredients ahead of time to streamline the process.
Fresh & Sweet Lemon Semifreddo
Ingredients
- 8 large egg yolks
- ⅔ cup freshly squeezed lemon juice (5floz/142ml)
- 1 ⅓ cup granulated sugar (10½oz/296g)
- 2 tablespoons lemon zest
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 2 cup heavy cream (16floz/450ml)
Instructions
- Line a 9×5-inch (23×12.5cm) loaf pan with plastic wrap, leaving some extra hanging off the sides.
- Set up a small bowl with a fine mesh strainer on top of it over a large bowl of ice and place all this near the stove.
- In a small saucepan over low heat, whisk the egg yolks, lemon juice, sugar, lemon zest, and salt.
- Stir constantly until the mixture begins to thicken and coat the back of a spoon.
- Immediately pour the curd through the prepared strainer to stop the cooking. Stir in the vanilla extract and let the curd cool completely, stirring occasionally to speed the cooling.
- Once the curd is cold, whip the cream to soft peaks in a large bowl.
- Gently fold the curd into the whipped cream until evenly mixed and then spread into the prepared loaf pan. Cover the semifreddo with the extra plastic wrap and freeze for at least 8 hours (or overnight).
- When ready to serve, remove from the pan, unwrap and serve slices with some fresh berries. Store any leftovers well wrapped in the freezer for up to 2 weeks.
