Why You’ll Love This Recipe

I adore this semifreddo because it strikes the perfect balance between sweet and tart. The lemon zest and juice give it a refreshing brightness, and the whipped cream makes it melt-in-your-mouth creamy. I can prepare it in advance, freeze it overnight, and simply slice and serve when ready. The toasted almond crust adds a lovely crunch that complements the airy texture beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

7 egg yolks
½ cup fresh lemon juice
2 tbsp fresh lemon zest
1¼ cup granulated sugar
¼ tsp salt
¼ tsp vanilla extract
1¾ cup heavy cream, chilled or pre-made whipped cream
¾ cup sliced toasted almonds

Directions

1. I start by lining a 9×5-inch loaf pan with parchment paper, both on the bottom and around the sides, leaving a bit of overhang to make it easier to lift out later.

2. In a small saucepan over medium-low heat, I whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. I cook this mixture gently, whisking constantly until it thickens — about 4 minutes. If I have a thermometer, I remove it from the heat when it reaches around 170°F (77°C).

3. Once thickened, I stir in the vanilla extract and strain the lemon curd through a fine mesh sieve into the bowl of an electric mixer. This removes any lumps and gives a smooth texture.

4. I beat the strained lemon curd on medium speed until it cools and becomes light and fluffy.

5. In a separate bowl, I whip the heavy cream until stiff peaks form.

6. I gently fold the cooled lemon curd into the whipped cream using a rubber spatula, being careful not to deflate the mixture.

7. I pour the creamy lemon mixture into the prepared loaf pan and smooth the surface evenly.

8. I sprinkle the top with toasted sliced almonds, pressing them gently to form a crunchy “crust.”

9. I wrap the loaf pan tightly with plastic wrap and freeze it for at least 8 hours, or preferably overnight, until firm.

10. When ready to serve, I remove the semifreddo from the freezer, unwrap it, and run a knife around the edges between the parchment and the pan. I invert it onto a serving plate, slice, and serve immediately while cold.

Servings and Timing

This recipe serves about 10 people. It takes around 20 minutes of prep, 5 minutes of cooking, and at least 8 hours of freezing time. It’s ideal for preparing the day before a dinner party or special occasion.

Variations

Sometimes I add a swirl of raspberry puree or a layer of crushed biscuits at the bottom before freezing for extra flavor and texture. For a nut-free version, I top it with candied lemon peel instead of almonds. I’ve also tried folding in a spoonful of limoncello (or a halal-friendly alternative) to the curd for an extra citrus kick.

Storage/Reheating

I keep the semifreddo tightly wrapped in plastic wrap or in an airtight container in the freezer for up to 2 weeks. I always slice it straight from the freezer since it softens quickly at room temperature. There’s no need to reheat — just thaw slightly for a few minutes before serving if you prefer a softer texture.

FAQs

What is semifreddo?

Semifreddo means “half-frozen” in Italian — it’s a creamy frozen dessert with a mousse-like texture that doesn’t get as hard as ice cream.

Do I need an ice cream maker?

No, that’s what I love about this recipe — the whipped cream gives it a perfect texture without any churning.

Can I make it without eggs?

You can use a pre-made lemon curd alternative, but the eggs are what give the semifreddo its richness and structure.

How do I know when the curd is thick enough?

It should coat the back of a spoon and leave a clear line when you run your finger through it.

Can I use bottled lemon juice?

Fresh lemon juice is best for the brightest, cleanest flavor.

What can I serve with semifreddo?

I love serving it with fresh berries, a drizzle of berry coulis, or a bit of whipped cream on the side.

Can I make individual portions instead?

Yes, I pour the mixture into silicone muffin molds or small ramekins for single servings.

How do I prevent ice crystals from forming?

I make sure to wrap the semifreddo tightly with plastic wrap to keep air out.

Can I use another nut topping?

Yes, crushed pistachios or hazelnuts add a delicious twist.

How long should I let it sit before slicing?

I leave it at room temperature for about 3–5 minutes before slicing — just enough to make cutting easier.

Conclusion

I love how this Lemon Semifreddo combines the freshness of citrus with the indulgence of cream. It’s a simple yet elegant dessert that always impresses, whether I’m serving it after a casual dinner or a special celebration. The light, airy texture and zesty flavor make it a perfect way to end any meal on a bright, refreshing note.