In short: Lemon semifreddo is a no-bake frozen loaf made with two layers of whipped cream and condensed milk around a cooked lemon-cream centre. Active preparation takes about 25 minutes, followed by an initial 30-minute freeze and at least 3 hours in the freezer. For a creamy slice, unmould it and let it soften for about 30 minutes before serving.
Fresh, creamy and fragrant, this lemon semifreddo is a summer dessert that needs neither an oven nor an ice-cream maker. The whipped-cream and condensed-milk shell surrounds a cooked lemon filling for a clean slice and a more intense citrus flavour.
Recipe at a glance
- Difficulty: very easy
- Cost: budget-friendly
- Preparation: 25 minutes
- Initial freezer rest: about 30 minutes
- Final freezing: at least 3 hours
- Serves: 4 people
- Cuisine: Italian
Ingredients
For the whipped-cream base
- 2 lemons, juice only
- 150 g condensed milk
- 400 g sweetened lactose-free plant-based whipping cream
- 1 teaspoon limoncello
- 30 g milk
For the lemon centre
- 2 lemons, juice and pulp
- 30 g butter
- 40 g cornstarch
- 300 g water
- 90 g sugar
- 1 egg
How to make lemon semifreddo
1. Whip the cream
Whip the cold plant-based cream with an electric mixer until it holds firm peaks. If using unsweetened fresh cream, the original recipe specifies 1 tablespoon of icing sugar.
2. Finish the creamy base
Add the condensed milk, the juice of the first 2 lemons, the 30 g milk and the limoncello to the whipped cream; mix until smooth and even.
3. Make the first layer
Line a not-too-large loaf tin with plastic wrap. Add half of the cream mixture, level it and freeze for about 30 minutes. Keep the remaining cream mixture in the refrigerator.
4. Prepare the lemons for the centre
Peel the 2 lemons for the centre, removing all the white pith. Cut them up, remove the seeds, then blend the pulp and juice with the sugar.
5. Cook the lemon cream
Mix the cornstarch with the egg in a saucepan. Add the blended lemons and sugar, then pour in the water. Cook over low heat, stirring continuously, until thickened. For cautious egg handling, check for 71 °C (160 °F) if using a thermometer. Add the butter, let it melt, then remove from the heat.
6. Cool the lemon cream
Cover the lemon cream directly with plastic wrap and let it cool completely before assembling the dessert.
7. Assemble and freeze
Pour the cold lemon cream over the first layer and level it. Cover with the reserved whipped-cream mixture, seal with plastic wrap and freeze for at least 3 hours.
8. Unmould and serve
Take the tin out of the freezer about 30 minutes before serving. Turn the semifreddo onto a plate and, if you like, decorate with lemon slices and mint leaves.
Serving and storage
Serve the semifreddo cold but not completely rigid. Keep the dessert frozen and remove only the amount you need; do not refreeze a portion that has fully thawed.
Egg-cream safety note
The centre contains one egg and must be cooked thoroughly. The FDA indicates 71 °C (160 °F) for preparations containing eggs; alternatively, use a pasteurised product according to its label. After cooking, cool the cream completely before adding it to the semifreddo.
If you enjoy frozen desserts, see also the fig and pistachio semifreddo.
