Lemon semifreddo (no churn frozen lemon mousse)
Light, creamy and sharp with lemon, a frozen mousse you slice like a cake. No ice cream machine and no stirring while it freezes.
- Time6 hr 30
- LevelMedium
- Costabout £0.63 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 plenty hanging over the sides.
- 2
Put the egg yolks, 75 g of the sugar, lemon zest and juice in a heatproof bowl over a pan of barely simmering water. Whisk for 8 minutes until thick, pale and doubled in volume. Remove from the heat and keep whisking for 2 minutes to cool a little.
8 min - 3
Whip the cream with the vanilla until it holds soft peaks, then fold into the lemon mixture.
- 4
In a clean bowl whisk the egg whites with the salt until stiff. Add the remaining 75 g sugar a spoonful at a time, whisking until glossy.
- 5
Fold the whites into the lemon cream in three batches, gently, to keep the air in.
- 6
Pour into the tin, fold the cling film over the top and freeze for at least 6 hours, until firm.
360 min - 7
Turn out onto a plate, peel off the film and dust with icing sugar. Let it stand for 10 minutes, then slice with a hot knife.
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.
