Lemon Curd Semifreddo with Meringue
Create this easy, make-ahead, elegant lemon curd semifreddo dessert, ideal for outdoor entertaining on a hot summer day otherwise this recipe can also be enjoyed any time of the year.
Equipment
- terrine form
- hand mixer or kitchen aid
- mixing bowls
- small pot
- whisk
- lemon grater or microplane
Ingredients
for the lemon curd
- 1 large lemon (190ml/6.4 fl oz lemon juice)
- 70 gram butter
- 200 gram white sugar
- 2 whole eggs
- 2 egg yolks
for the semifreddo
- 420 gram lemon curd
- 300 gram heavy cream
- ½ tablespoon vanilla essence
- 30 gram meringue chopped into small pieces
Instructions
for the lemon curd
- Wash the lemon and grate the rind. Cut the lemon in half and squeeze out the juice.
- In a heatproof bowl combine the lemon juice, lemon zest, sugar and butter.
- Place on a pan with slow simmering water and stir until the butter has melted and the sugar has dissolved.
- Crack the eggs and yolks in a seperate bowl and whisk with a fork. Pour into the bowl with the lemon mixture.
- Stir the the lemon curd constantly over the heat until it thickens and lightly coats the back of a spatula.
- Strain the curd through a fine sieve and set aside to cool at room temperature.
- The recipe makes about 450grams (1 pound) lemon curd, 420 grams (0.92 pounds) is needed for the semifreddo, the remaining lemon curd is for garnish.
for the semifreddo
- Combine the cream and vanilla essence in a bowl. Use a hand blender or kitchen aid and mix the cream until soft peaks form.
- Check the temperature of the lemon curd, it should be at room temperature. Fold the whipped cream under the cooled down lemon curd mixture using a whisk.
- Add chopped Meringue sticks and using a spatula fold into the semifreddo mixture
- Line a terrine form (alternatively you can use small ramekins if you want to plate the semifreddo individually) with plastic wrap and pour the mixture inside. Tap the terrine form on the kitchen counter to release any air bubbles. Wrap with overlapping plastic film and place in the freezer for at least 4 hours.
for the plate up
- Remove the semifreddo from the terrine form and place ona cutting board. Heat up the blade of a thin knife under hot running water and wipe dry. Cut into slices and serve on a platter on individual plates.
- Decorate with blueberries, mint and meringue sticks. Serve the remaining lemon curd on the side.
Nutrition
Nutrition Facts
Lemon Curd Semifreddo with Meringue
Amount Per Serving (100 g)
Calories 332
Calories from Fat 189
% Daily Value*
Fat 21g32%
Cholesterol 136mg45%
Sodium 35mg2%
Carbohydrates 36g12%
Sugar 34g38%
Protein 2g4%
Vitamin A 843IU17%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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