Go Back
4.95 from 18 votes
Top-down view of my Lemon Semifreddo, a perfect Easter dessert.
Fresh & Sweet Lemon Semifreddo Recipe
Prep Time
25 mins
Freeze for
8 hrs

My Lemon Semifreddo recipe is a perfectly bright, sweet, and cold spring dessert recipe that you'll be making for months.

Course: Dessert
Cuisine: Italian
Servings: 1 loaf
Author: Gemma Stafford
  • 8 large egg yolks
  • cup (5floz/142ml) freshly squeezed lemon juice
  • 1 ⅓ cup (10½oz/296g) granulated sugar
  • 2 tablespoons lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 2 cups (16floz/450ml) heavy cream
  1. Line a 9x5-inch (23x12.5cm) loaf pan with plastic wrap, leaving some extra hanging off the sides.

  2. 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.

  3. In a small saucepan over low heat, whisk the egg yolks, lemon juice, sugar, lemon zest, and salt.

  4. Stir constantly until the mixture begins to thicken and coat the back of a 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, stirring occasionally to speed 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 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).

  8. 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.