A definitely delicious creamy lemon semifreddo that is very delicate and super tasty, plus it’s an easy no-bake dessert recipe, truly a spoon dessert perfect to keep in the freezer, maybe even in single servings for any occasion!!
Unfortunately, just during the photo time, the lemon-flavored semifreddo started softening and the photo isn’t what I wanted, but… I must say I took advantage, and as soon as I finished shooting, I immediately ate two big spoonfuls because it is a phenomenal dessert considering the amazing ease to make it!
It is what some would call a clever recipe because in 10 minutes it’s ready to go into the freezer for cooling time.
If I could do it again, I would make individual servings using
the small Cuki containers where you just need to carefully wet the bottom with hot water and the fresh lemon dessert is ready to be served on the plate… I’ve learned for next time, eh eh!
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I’ve opened a recipe channel open to everyone, free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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LEMON SEMIFREDDO
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 7 oz sugar
- 2.1 cups whipping cream
- 2 tbsps lemon curd
- 2 lemon zest
- to taste meringues (optional)
Tools
#adv
- Electric whisks
Steps
1) simply whisk the eggs with the sugar for 5/6 minutes
2) then add the zest of 2 organic or untreated lemons, using only the yellow part, not the white called albedo which has a bitter taste
3) also pour in the lemon curd (below are recipes already published on the blog, one more caloric and one light without butter
4) whip the cream and gently combine it with the previously prepared mixture
5) pour everything into a loaf pan of 9 inches by 4 inches, level it, and put it in the freezer for at least 4 hours
6) about 10 minutes before enjoying the lemon-flavored semifreddo without gelatin, take out the dessert and gently wet the bottom of the mold with boiling water to help release the semifreddo from the pan
7) flip it already onto the serving plate and if desired, decorate the semifreddo with lemon slices and crushed meringues
Delicious, delicious, delicious this homemade lemon semifreddo without an ice cream maker and super easy!
Enjoy!
Annalisa
Here are other DELICIOUS SEMIFREDDO RECIPES...
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Annalisa recommends…
1) HERE is the recipe for LIGHT LEMON CURD WITHOUT BUTTER
2) this instead is THE MORE CALORIC ONE WITH BUTTER
3) If preferred, we can make the lemon semifreddo with a base of ladyfingers or sponge cake!
4) We can flavor the lemon semifreddo with mint leaves or finely chopped basil leaves, washed well, and added to the mixture
5) If we want it with a light alcoholic note, we can make lemon and limoncello semifreddo, adding a couple of tablespoons to the mixture before pouring it into the loaf pan
6) Instead of meringues, we can make a lemon and strawberry semifreddo by pouring a few tablespoons of strawberry coulis (strawberries and sugar put in a small saucepan with a little lemon juice, then let thicken and strained through a fine mesh sieve) over the dessert before serving it
