Top-down view of my Lemon Semifreddo, a perfect Easter dessert.

Hi Bold Bakers!

Do you know what makes Lemon Semifreddo so incredible? Yes, homemade lemon semifreddo has an intensely lemon flavor, it’s creamy, it’s light, it’s super refreshing for a sunny spring dessert. But, personally, I think the best part is, this seemingly sophisticated dessert is SO EASY to make!!

Seriously, if you follow this recipe, it is foolproof. 

Another bonus is this lemon semifreddo uses very few ingredients, likely things you already have in your cupboard and fridge! As the weather starts to warm up, you can’t go wrong with a soft, cold, lemony dessert. After this, make sure you try my other semifreddo dessert, Rich & Creamy Tiramisu Semifreddo.

What Is Lemon Semifreddo?

Semifreddo is an Italian dessert that translates to “half cold.” And if the shoe fits, wear it, right? The dessert is literally half-frozen! 

Don’t get semifreddo confused with ice cream, though! They are similar but different. Ice cream is typically frozen first then air is introduced to it. Semifreddo, however, the air is introduced first, then it is frozen. This makes it feel like it is half frozen! 

Lemon Semifreddo cut into thick, sweet slices, next to some whole lemons.

What You Need To Make Lemon Semifreddo

  • Measuring cups and spoons
  • 9×5-inch (23×12.5cm) loaf pan
  • Plastic wrap
  • Mixing bowls
  • Fine mesh strainer
  • Large bowl filled with ice
  • Small saucepan

How To Make Lemon Semifreddo

If you follow these directions, you’ll be shocked at how easy it is to make this delicious, refreshing dessert! Here is how you make lemon semifreddo (get the printable written recipe with measurements right here):

  1. Line a 9×5-inch (23×12.5cm) loaf pan with plastic wrap. Be sure to leave some extra hanging off the side.
  2. Set a fine-mesh strainer over a small bowl. Place the small bowl on top of a large bowl of ice and place it near the stove.
  3. In a small saucepan, whisk the egg yolks, lemon juice, sugar, lemon zest, and salt over low heat.
  4. Stir constantly until the mixture starts to thicken and it coats the back of your spoon.
  5. Immediately, pour the curd through the prepared strainer to stop the cooking. Stir in the vanilla extract and let the curd cool completely. Stir it occasionally to speed up the cooling.
  6. Once the curd is cold, whip the cream to soft peaks in a large bowl.
  7. Gently fold the curd into the whipped cream until it is evenly mixed, then spread it evenly into the prepared loaf pan. Cover the semifreddo with the extra plastic wrap and freeze for at least 8 hours or overnight.

Gemma’s Pro Chef Tips For Making Lemon Semifreddo

  • Make sure your curd is completely cooled before folding it into the whipped cream; otherwise, you could melt and deflate the cream.
  • Make this recipe a berry-lemon semifreddo by gently stirring in 1 cup of fresh berries of your choice after mixing the curd and cream.
  • For some added texture, make my graham cracker cookie crust and press it into the loaf pan before you pour in the semifreddo mixture.
  • Semifreddo can be sliced or scooped, whichever you prefer. Try serving this with my homemade ice cream cones
  • You can pour the semifreddo into individual ramekins before serving for elegant, individual servings. 
  • For something different, try this with a drizzle of my homemade salted caramel sauce

A slice of Lemon Semifreddo with a spoonful removed.

How To Store Lemon Semifreddo

You can keep any leftover lemon semifreddo in the freezer, wrapped well, for up to 2 weeks! 

Make More Ice Cream!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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