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Lemon semifreddo close-up of a slice.

Lemon and Lime Semifreddo (No-Churn Citrus Dessert)

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A light, creamy lemon and lime semifreddo with a gentle citrus lift. This no-churn frozen dessert is make-ahead friendly, sliceable, and finished with vanilla whipped cream.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 35 minutes
Servings: 10 Slices
Course: Dessert

Ingredients
  

Semifreddo
  • 150 g ¾ cup granulated sugar
  • 8 large egg yolks
  • 60 g ¼ cup lemon juice
  • 45 g 3 tbsp lime juice
  • 1 g ¼ tsp salt
  • 2 g 1 tsp, packed lemon zest
  • 2 g 1 tsp, packed lime zest
  • 240 g 1 cup whipping cream (35%), cold
Vanilla Whipped Cream Topping
  • 240 g 1 cup whipping cream (35%), cold
  • 5 g 1 tsp vanilla extract
  • 25 –40 g 2–3 tbsp granulated sugar (to taste)

Method
 

  1. Make the yolk mixture: In a large heatproof bowl, whisk egg yolks with granulated sugar until combined. Whisk in lemon juice, lime juice, lemon zest, lime zest, and salt until smooth.
  2. Set up a double boiler: Add about 5 cm (1–2 inches) of water to a saucepan and bring to a boil. Reduce to a steady simmer (water should not touch the bowl).
  3. Cook the custard: Place the bowl over the simmering water and whisk continuously until the mixture thickens, 5–10 minutes, resembling a hot, pourable custard. Remove from heat.
  4. Cool completely: Set the bowl over an ice bath and let cool completely, stirring occasionally, 15–20 minutes.
  5. Whip the cream: In a separate bowl, beat whipping cream to stiff peaks.
  6. Fold together: Gently fold the whipped cream into the cooled custard until evenly combined and airy.
  7. Freeze: Line a loaf pan with plastic wrap, leaving overhang. Pour mixture into the pan, smooth the top, cover with plastic wrap, and freeze overnight.
  8. Make topping: Beat whipping cream to stiff peaks. Add sugar and vanilla and beat until smooth and stable.
  9. Unmold: Lift semifreddo out using plastic wrap and invert onto a serving plate.
  10. Top + set: Spread or pipe whipped cream topping over the semifreddo. Freeze 30–45 minutes to firm up.
  11. Serve: Let sit 5 minutes at room temperature, then slice into 2 cm (1-inch) pieces.

Notes

  • Keep the double boiler at a gentle simmer to avoid scrambling the yolks.
  • Cool the custard fully before folding in whipped cream so the mixture stays airy.
  • Store leftovers in the freezer, tightly wrapped, up to 4 days.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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