Lemon Semifreddo

Lemon Semifreddo

Yield: 8 Servings
  • Prep Time: 30 minutes
  • Freeze Time: 6 hours
  • Total Time: 6 hours, 30 minutes



  1. Line a 8×4-inch loaf pan with plastic wrap and set aside. Using an electric mixer, whip heavy cream to stiff peaks. Refrigerate while preparing the lemon curd.
  2. Place egg yolks, lemon juice, Swerve, and lemon zest in a pre-boiling double boiler. Whisk constantly until mixture thickens and a thermometer reads 170F, about 6 to 8 minutes. Remove from heat. Stir in white chocolate melting wafers. Continue mixing until combined and smooth. Transfer to a mixing bowl and beat with an electric mixer on highspeed until thick and cool about 4 to 5 minutes.
  3. Fold whipped cream mixture into lemon/white chocolate mixture. Transfer to prepared loaf pan. Freeze for at least 6 hours before serving.
  4. Once frozen invert semifreddo onto a platter. Remove plastic wrap and garnish with cherries. Cut into slices and serve immediately.

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