This Lemon Semifreddo with mixed berries is one of my favorite desserts to make. It’s a light fluffy – melt in your mouth – elegant dessert. If you’ve never made semifreddo before – you’ll want to give it a go. Semifreddo means “semi frozen”….so if you don’t have an ice cream maker – this is a great ice cream-like dessert to make. All you need is a mixer and a loaf pan. I’m not 100% sure – but I’m thinking I like semifreddo better than ice cream or frozen yogurt. The texture is really quite heavenly!!
Semifreddo is a super quick and simple dessert to throw together. I whipped this one up at midnight on Saturday so I’d have it to take over to my parent’s house for Father’s Day. And yes….it was a hit!!
If you love lemons….this is sure to be a new favorite lemony dessert for you.
I slightly adapted this recipe from EPICURIOUS . I cut waaaay back on the sugar.
The original recipe calls for Meyer lemons, which I happened to have because I plucked them from my trees – but if you can’t find Meyer lemons – regular lemons will work just fine!
This is a great little dessert for the warm summer months! If you love light fluffy, melt-in-your mouth lemony goodness desserts….you’ll love this Lemon Semifreddo!!
~ xo Deb
Yield: 8 servings
Total Time: 8-1/2 hours (including 8 hours freezing time)
- 1/2 cup sliced almonds, lightly toasted
- 1 -3/4 cups chilled heavy whipping cream
- 1/2 cup granulated sugar
- 7 large egg yolks
- 1/2 cup fresh Meyer lemon juice or regular lemon juice
- 1 tablespoon finely grated Meyer lemon peel or regular lemon peel
- 1/4 teaspoon salt
- 4 cups mixed fresh berries (raspberries, blackberries, blueberries, and strawberries)
- Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.
- Lightly toast almonds in the oven for 2 - 3 minutes at 325. Watch carefully so they don't burn. Set aside to cool before using.
- Sprinkle toasted almonds evenly over bottom of pan. Set aside.
- Using a stand mixer whisk the whipping cream until soft peaks form.
- Refrigerate whipped cream while making custard.
- Using a stand mixer whisk the sugar, egg yolks, lemon juice, lemon peel, and salt in a separate bowl.
- Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4-5 minutes.
- Remove bowl from over simmering water. Secure the bowl back in the stand mixer and beat the mixture until cool, thick, and doubled in volume, about 5-6 minutes.
- Fold in the chilled whipped cream.
- Transfer mixture to the prepared loaf pan and smooth top.
- Tap loaf pan lightly on work surface to remove air pockets.
- Fold plastic wrap overhang over top to cover.
- Freeze until firm, at least 8 hours or overnight.
- Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap.
- Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices or scoop with an ice cream scooper.
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