Ice Cream & Frozen Desserts Fresh & Sweet Lemon Semifreddo 4.85 from 20 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe My Lemon Semifreddo recipe is a perfectly bright, sweet, and cold spring dessert recipe that you'll be making for months. By Gemma Stafford | April 3, 2021 | 42 This post may contain affiliate links. Please see my full disclosure for details. 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! 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): Line a 9×5-inch (23×12.5cm) loaf pan with plastic wrap. Be sure to leave some extra hanging off the side. 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. In a small saucepan, whisk the egg yolks, lemon juice, sugar, lemon zest, and salt over low heat. Stir constantly until the mixture starts to thicken and it coats the back of your spoon. 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. Once the curd is cold, whip the cream to soft peaks in a large bowl. 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! 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! Homemade Ice Cream with Only 2 Ingredients Homemade Strawberry Gelato 3 Ingredient Ube Ice Cream Homemade Sorbet in 5 Minutes And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Healthy Chocolate Ice Cream For BreakfastCreamy & Classic Chocolate Malt12 Best Ice Cream Recipes (No-Churn, No-Machine)Strawberry Soda Ice Cream Float Fresh & Sweet Lemon Semifreddo Recipe 4.85 from 20 votes Print Recipe Add to Favorites Loading… My Lemon Semifreddo recipe is a perfectly bright, sweet, and cold spring dessert recipe that you'll be making for months. Author: Gemma Stafford Servings: 1 loaf Dessert Fruit Saucepan Stovetop Prep Time 25 minsFreeze for 8 hrs My Lemon Semifreddo recipe is a perfectly bright, sweet, and cold spring dessert recipe that you'll be making for months. Author: Gemma Stafford Servings: 1 loaf Ingredients 8 large egg yolks⅔ cup (5floz/142ml) freshly squeezed lemon juice1 ⅓ cup (10½oz/296g) granulated sugar2 tablespoons lemon zest¼ teaspoon salt¼ teaspoon vanilla extract2 cups (16floz/450ml) heavy cream Instructions Line a 9x5-inch (23x12.5cm) 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.