This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Ingredients
Makes 8 to 10 servings
Step 1
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
Step 2
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. 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 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to 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 semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.
Step 3
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. Transfer to plates; spoon berries alongside and serve.
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Reviews (112)
Back to TopThis recipe is AMAZING!!!! I have made it twice for my family and both times they have been in awe of the flavor. 10/10 recommend, I am making it again for Father’s Day :).
Sophie :)
California
6/19/2021
What can I say, this is really the most divine dessert ever. I made this using the frozen Meyer Lemon juice from my lemon tree. I made this for two groups this weekend and both thought it was to die for. Just so delicious. The almonds really add to the mix. I would not omit them.
mbmeyer
New Orleans, LA
4/27/2021
Have made numerous times and always a hit. My adult kids call it lemon crack because they think it’s addictive since they love so much. One comment. Skip the toasted almonds. Tasteless and unnecessary. Another idea for ease of serving is instead of pouring into a lined loaf pan, use individual silicone cupcake holders. Put the cupcake holders into metal cupcake pan, cover and freeze. Perfect for serving company.
Anonymous
Sewickley, Pennsylvania
2/12/2021
This has been my go to “company” dessert for many years. I have used both Meyer lemons and regular lemons in this recipe and both have turned out, a little different but still very delicious.
tmmak
Vancouver Island, BC
10/2/2020
I make this on the regular. I serve it with a puree of the berries and batons of dense gingerbread alongside. This was my Mother's last dessert. #showlovefood.
kitefish
Chicago, Illinois
8/6/2019
This is a great tangy, creamy summer desert. It is quick and easy to make in advance and is beautiful with fresh berries. This lemony desert always gets raves from guests and I look forward to seconds another night.
deblankenship
Seattle, WA
7/26/2019
I made this again for a luncheon and it was delicious! This is an easy & make ahead dessert which makes all of our guests swoon. The semifreddo is light, lemony and a divine way to end a meal. I used regular lemons and followed the recipe as it was written. It can't be beat!
dia13
Bethlehem, PA
7/20/2019
This is a delightful recipe. The instructions are clear and easy to follow. The end product is beautiful enough for company or a special occasion. I enjoyed it with some Italian preserved cherries instead of the fruit. I am thinking of trying different flavours for this dessert.
tamisiano
Coquitlam, Canada
4/2/2018
I made this recipe using readily available regular lemons and it was delicious. Everyone loved the dessert, which provides a wonderful ending to a good meal. The fact that it can be made well in advance is a big plus. You won't be disappointed!
denvercris
Colorado
3/11/2018
This is a true gourmet dessert that anyone would be impressed with. A bit time labor-intensive, but overall, not too bad.
thomasculver93
Boulder, CO
9/5/2017
OMG! So, so perfect!
amancay
CCChCarlottesvillle, VA
7/7/2016
If you use regular lemons, omit the zest, it will be too tart as Meyer lemons are sweeter than regular lemons. Bon Apetit!
nancydea
Melbourne, FL
5/7/2016
I use regular lemons. It takes 8 to 10 minutes to bring it to correct temp. on the stovetop. I use individual serving dishes with the almonds on the bottom. I also use 2 cups of whipping cream and an extra egg yolk. Makes 10 servings. Serve with whipped cream on top and a mint leaf. My husbands favorite dessert.
nancydea
Melbourne, FL
5/7/2016
Showstopper, topped it with strawberry sauce (puréed strawberries and sugar) and more sliced strawberries. Loved the almonds, nice crunchy offset to the soft semifreddo. As of others have noted, nothing much happened in four minutes to the egg yolk mixture. Don't expect the consistency of a curd. I waited until it got hot and then beat it as instructed.
check1
Stateline, Nevada
4/26/2016
This was a lovely dessert! Super easy to make since I got a bag of Meyer lemons at Costco and froze the juice in increments of 1/4 cup. My loaf pan was not big enough, so I put leftovers into a small loaf pan. Dessert for this week!!! Make this dessert ...you won't be disappointed ...it is absolutely yummers!!!
abbygirl2423
Vancouver, British Columbia
4/25/2016
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