About the Recipe
If you're after a refreshing dessert to lighten things up after a big meal — or just want something cool and citrusy on a warm day — this Lemon-Lime Semifreddo is such a treat. It’s creamy, zesty, and has that light, airy texture that makes each bite feel just right. The tang of lemon and lime plays beautifully with the richness of the whipped cream, and the whole thing looks just as lovely as it tastes.
Semifreddo, which literally means “half cold” in Italian, has been a go-to dessert in Italian kitchens for decades. It’s similar to ice cream, but there’s no churning involved. Instead, it’s made with whipped eggs and cream, giving it a mousse-like texture that stays soft and sliceable straight from the freezer.
Over the years, I’ve had fun experimenting with semifreddo flavors — including a cozy version using my Cacao-Maple Mélange, which leans into warm, spiced notes. But this lemon-lime version is all about brightness. It’s vibrant, easy to prep ahead, and perfect for spring and summer gatherings — or just because.
Let’s get started!
Bright, zesty flavor – The combination of lemon and lime gives this semifreddo a bold citrus flavor that’s both refreshing and satisfying.
Light and creamy texture – Airy from whipped cream and rich from the egg yolks, it’s like a frozen mousse — silky and smooth.
Make-ahead friendly – Perfect for entertaining. Make it the day before and pull it out when you’re ready to serve — no last-minute fuss.
No ice cream maker required – All you need is a hand or stand mixer, a loaf pan, and your freezer. That’s it.
Elegant and impressive – It looks beautiful sliced with a little whipped cream and zest on top — a simple yet refined dessert for any season.
What You'll Love
What is semifreddo? Semifreddo is an Italian-style frozen dessert that’s lighter than ice cream and doesn’t require churning. The name means “half-frozen” — it has a mousse-like texture that stays creamy straight from the freezer.
Can I use bottled lemon or lime juice? Fresh juice is really best here — bottled juice often has a dull or bitter taste that can affect the final flavor. Plus, you’ll need the zest, so fresh citrus is a must.
Can I reduce the sugar? Because semifreddo relies on sugar for structure and texture (not just sweetness), reducing it too much can make the texture icy. If you want it slightly less sweet, you can reduce by about 15–20 g, but no more.
How long does it need to freeze? At least 6 hours, but ideally overnight for best texture and clean slicing.
How do I store leftovers? Wrap tightly or cover well in the freezer. It’ll keep for up to a week, but the texture is best within the first 3–4 days.
Can I use this base with other flavors? Yes! Once you’re comfortable with the method, try variations like orange-cardamom, raspberry-lemon, or even matcha with white chocolate.
What’s the best way to serve it? Slice with a sharp knife (run it under hot water for cleaner cuts), and top with a dollop of whipped cream, fresh zest, or thin citrus slices for a pretty finish.
Frequently asked Questions
Ingredients
150 g granulated sugar (¾ cup)
8 large egg yolks
60 g lemon juice (¼ cup)
45 g lime juice (3 tbsp)
1 g salt (¼ tsp)
2 g lemon zest (1 tsp, packed)
2 g lime zest (1 tsp, packed)
240 g whipping cream (1 cup)
Topping:
240 g whipping cream (1 cup)
5 g vanilla extract (1 tsp)
25–40 g granulated sugar (2–3 tbsp)
Preparation
The texture and flavor of this dessert is devine!
So creamy and rich, but refreshing all at once. The fact that it is also quite easy to prepare, makes this dessert one of my favorite summertime treats.
In a large heatproof bowl, begin by separating your eggs. Keeping your yolks and setting aside the egg whites to use for another baking project (I like to make meringue with my leftovers).
Add the granulated sugar and whisk together until the ingredients are well incorporated. Next, add in both the lemon and the lime juice as well as the two zests and salt.
Whisk until you have a nice creamy looking mixture.
Meanwhile, fill the bottom of a medium saucepan with water (approx. 5 cm or 1-2"). You want enough water on the bottom of the saucepan so it will not evaporate to quickly, but also so that it does not touch the bottom of your heatproof bowl when it is set ontop. Bring the water to a boil and then lower the temperature so that you have a nice even simmer.
Set the bowl of egg yolk mixture on top. Keep heating and stirring the egg yolks with a whisk until the yolks start to thicken. This will take anywhere from 5-10 minutes. Do not give up if it does not start to thicken right away, just be patient, keep heating and keep whisking. Once you have a nice creamy mixture resembling hot runny custard, remove it from the heat and set it atop a large bowl of icewater to cool down.
As the mixture cools down, you will see it start to thicken. Keep letting it cool and mix from time to time until it has cooled completely. This will take 15-20 minutes.
In the meantime, in an other large mixing bowl, beat the whipping cream until until stiff peaks form.
When your custard has cooled and your whipped cream has been made, carefully fold your whipped cream into your custard mixture using a rubber spatula.
Once the two have been well incorporated, line a loaf pan with plastic cling wrap (this makes it easier to remove the semifreddo once frozen). Carefully pour the custard and whipped cream mixture into the lined loaf pan. Using the rubber spatula, make sure to spread the mixture so that it is evenly distributed in the pan and has a nice flat surface. Fold the remaining cling wrap over top.
Place the loaf pan in the freezer and chill overnight.
Once your semifreddo has chilled. Prepare your final layer. In a medium bowl add the whipping cream and with an electric mixer beat the cream until stiff peaks form. Add in the sugar and vanilla extract and beat some more until everything is well combined.
Invert the semifreddo onto a serving plate using the plastic wrap to help remove it from the pan. Decorate the top with the freshly prepared whipped cream by either using a piping bag or by simply spreading it in an even layer over top.
Pop your icecream loaf back into the freezer for 30-45 minutes until the whipped cream has hardened. Slice into 2cm (1") pieces to serve.
Any leftover semifreddo can be kept in the freezer for up to 4 days.
