Lemon Semifreddo Recipe
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
8 hrs 25 mins
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Servings
10 servings
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Calories
282 kcal
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Course
Dessert
Lemon Semifreddo Recipe
Description
This Lemon Semifreddo starts by cooking a lemon curd base with egg yolks, sugar, fresh lemon juice and zest, and a pinch of salt over gentle heat until thickened, then cooled and whipped to a fluffy consistency. Separately, heavy cream is whipped to stiff peaks and carefully folded into the lemon curd mixture to maintain volume and lightness.
The combined mixture is poured into a parchment-lined loaf pan and chilled until firm enough to slice. The semifreddo offers a rich yet refreshing texture, balancing the tang of lemon and sweetness from sugar, with creamy richness from eggs and whipped cream. Adding toasted sliced almonds on top provides a pleasant crunch and nutty contrast.
This dessert is best served chilled, ideal as a summery or citrus-flavored treat that requires no baking but careful temperature attention during preparation.
Ingredients
- 7 egg yolk
- ½ cup lemon juice fresh
- 2 Tbsp lemon zest fresh
- 1 ¼ cup granulated sugar
- ¼ tsp salt
- ¼ tsp vanilla extract
- 1 ¾ cup heavy cream chilled or pre-made whipped cream
- ¾ cup almond sliced; toasted
Instructions
- Prepare a 9x5-inch loaf pan by lining the bottom with parchment paper and adding a strip of parchment paper around the edges. Set it aside.
- In a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest, and salt. Heat over medium-low heat, whisking constantly until the mixture thickens. If you have a candy thermometer, insert it into the mixture and remove it from the heat when it reaches 170 degrees F or 77 degrees C (this should take about 4 minutes).
- Remove the lemon curd from the heat and stir in the vanilla extract. Then strain the lemon curd through a fine mesh sieve and put it into the bowl of an electric mixer. Now, beat the curd until it’s cool and becomes very fluffy.
- In a separate bowl, use an electric mixer or whisk to whip the heavy cream until stiff peaks form.
- Use a rubber spatula to gently fold the cooled lemon curd into the whipped cream.
- Pour the lemon cream into the prepared loaf pan and smooth the top.
- Sprinkle the top with sliced almonds, pressing them gently onto the surface. This will create the semifreddo "crust."
- Wrap the loaf pan completely with plastic wrap and freeze the semifreddo for at least 8 hours, or overnight if possible.
- Once frozen, remove it from the freezer and take off the plastic wrap. Then run a sharp knife around the edges of the loaf pan between the parchment paper and the pan. Now, flip the dessert onto a serving tray or plate.
- Slice and serve while cold!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 282kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 183mg | 61% |
| Sodium | 76mg | 3% |
| Potassium | 68mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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