Lemon Semifreddo
A sliceable frozen lemon mousse with a light, airy texture and sharp citrus edge. Make it a day ahead and just slice and serve.
- Time7 hr
- LevelMedium
- Costabout £0.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 900 g loaf tin with cling film, leaving some hanging over the sides.
- 2
Put the egg yolks, 75 g of the sugar, the lemon zest and the lemon juice in a heatproof bowl over a pan of barely simmering water. Whisk for 6 to 8 minutes until thick and pale. Take off the heat and cool for 15 minutes.
8 min - 3
Whip the cream with the vanilla to soft peaks. Fold it into the cooled lemon mixture.
- 4
In a clean bowl over the simmering water, whisk the egg whites, remaining sugar and salt for 4 minutes until warm and the sugar has dissolved. Remove from the heat and keep whisking for 3 minutes to stiff, glossy peaks.
4 min - 5
Gently fold the meringue into the lemon cream in two batches, keeping as much air as possible.
- 6
Pour into the tin, fold the cling film over the top and freeze for at least 6 hours or overnight.
360 min - 7
Take out 10 minutes before serving. Turn out, peel off the film and slice. Lovely with fresh raspberries.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
