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Lemon Semifreddo

55 Minutes

10 Servings


Lemon Semifreddo

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. The best part is, this seemingly sophisticated dessert is SO EASY to make!!


  • Line a loaf pan, 22.86 x 12.7 cm or 9x5 inches with plastic wrap leaving enough overhang to cover the semifreddo. Set aside until ready to use. 

  • In a small saucepan, add the egg yolks, sugar, freshly squeezed lemon juice, lemon zest and salt

  • Heat over medium low heat, whisking constantly until the mixture begins to thicken, about 4 minutes. By whisking constantly, it will prevent the mixture from curdling and becoming scrambled eggs

  • Remove the lemon mixture from the heat and stir in the vanilla extract. Strain through a fine sieve into the bowl of an electric mixer and beat on medium-high speed until cooled, slightly pale, and very fluffy. 

  • In a separate bowl, whip the heavy cream to stiff peaks 

  • Gently fold in the cooled lemon curd into the whipped cream

  • Pour the lemon cream into the prepared loaf pan and gently smooth out the top

  • Sprinkle the top with the roasted sliced almonds, and press them gently onto the top

To serve, gently flip the dessert onto a serving tray, decorate with thin slices of lemon and mint, slice and serve.


  • 7 egg yolks

  • ½ cup freshly squeezed lemon juice

  • 2 tbsp finely grated lemon zest

  • 1 ¼ cup fine sugar

  • ¼ tsp salt

  • ¼ tsp vanilla extract

  • 1 ¾ cup heavy whipping cream

  • ¾ cup sliced toasted almonds

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