No-Churn Lemon Semifreddo with Lemon Curd

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 20 minutes (includes freezing)

Quick Ingredients

• 2 cups (480 ml) cold heavy cream
• 1 can (14 oz/396 g) sweetened condensed milk
• 2 tbsp finely grated lemon zest (from 2–3 lemons)
• 1/4 cup (60 ml) fresh lemon juice
• 3/4 cup (180 ml) lemon curd, divided
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt
• Optional to serve: 1/2 cup (50 g) crushed shortbread or graham crackers; extra lemon zest

Do This

• 1. Chill mixing bowl and beaters 10 minutes. Line a 9×5-inch (23×13 cm) loaf pan with parchment, leaving overhang.
• 2. Whip cream to soft peaks, 2–3 minutes on medium-high; set aside.
• 3. Whisk condensed milk, lemon zest, lemon juice, vanilla, and salt until smooth and lightly thickened.
• 4. Fold whipped cream into lemon mixture in 3 additions until just combined.
• 5. Gently fold in 1/2 cup lemon curd for ripples; transfer to pan and swirl remaining 1/4 cup on top.
• 6. Cover with parchment and wrap; freeze level at 0°F/−18°C for 8–12 hours.
• 7. Unmold, warm a knife under hot water, wipe dry, and slice; garnish with crumbs and zest.

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Why You’ll Love This Recipe

• No-churn and no eggs—just whip, fold, freeze, slice.
• Bright, fresh lemon flavor with luscious lemon-curd ripples.
• Silky, sliceable texture that holds beautifully at the table.
• Make-ahead friendly—stays perfect in the freezer for up to 2 weeks.

Grocery List

• Produce: 2–3 lemons (for zest and juice)
• Dairy: Heavy cream
• Pantry: Sweetened condensed milk, lemon curd (jarred), vanilla extract, fine sea salt, parchment paper

Full Ingredients

Semifreddo Base

• 2 cups (480 ml) heavy cream, cold
• 1 can (14 oz/396 g) sweetened condensed milk
• 2 tbsp finely grated lemon zest (from 2–3 lemons)
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt

Swirl & Finish

• 3/4 cup (180 ml) lemon curd, divided (1/2 cup folded in; 1/4 cup swirled on top)

Optional for Serving

• 1/2 cup (50 g) crushed shortbread or graham crackers
• Extra lemon zest

Step-by-Step Instructions

Step 1: Chill equipment and prep the pan

Place your mixing bowl and beaters in the freezer for 10 minutes to chill. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving a 2-inch overhang on the long sides to help you lift out the semifreddo later.

Step 2: Make the lemon base

In a large bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, vanilla extract, and salt until smooth. The lemon juice will lightly thicken the mixture and brighten the flavor.

Step 3: Whip the cream

Pour the cold heavy cream into the chilled bowl. Beat on medium-high until soft peaks form, 2–3 minutes. Soft peaks look billowy and just hold their shape when the beaters are lifted.

Step 4: Fold to keep the mixture airy

Using a large rubber spatula, fold the whipped cream into the lemon base in three additions. Use gentle, sweeping motions, rotating the bowl. Stop as soon as there are no streaks—overmixing will deflate the mixture.

Step 5: Add the lemon-curd ripples

Gently fold in 1/2 cup (120 ml) lemon curd, leaving visible streaks. Transfer the mixture to the lined loaf pan and smooth the top. Dot the surface with the remaining 1/4 cup (60 ml) lemon curd and swirl with a skewer or butter knife to create a marbled top.

Step 6: Freeze until firm

Lay a piece of parchment directly on the surface, then wrap the pan tightly in plastic wrap or foil. Freeze on a level surface at 0°F/−18°C until solid, 8–12 hours (overnight is best).

Step 7: Slice and serve

Unwrap and lift the semifreddo out using the parchment. Let sit at room temperature for 5 minutes. Warm a sharp knife under hot water, wipe dry, and slice into 1-inch (2.5 cm) pieces. Serve plain or with crushed shortbread and a sprinkle of lemon zest. For clean slices, rewarm and wipe the knife between cuts.

Pro Tips

• Use a microplane to zest only the yellow peel; the white pith is bitter.
• Keep everything cold so the cream whips fast and stays fluffy.
• Fold, don’t stir—gentle folding preserves air for a soft, sliceable texture.
• For extra tang, increase lemon juice to 1/3 cup (80 ml) and add a pinch more salt.
• For photo-worthy swirls, warm the lemon curd slightly so it ribbons easily.

Variations

• Blueberry Lemon Ripple: Fold in 1/2 cup lemon curd plus 1/2 cup blueberry compote; swirl 2 tbsp compote on top.
• Meyer Lemon Semifreddo: Use Meyer lemon zest and juice for a floral, less tart profile.
• Lemon-Ginger Crunch: Sprinkle 1/2 cup crushed ginger snaps in the middle—add half the mixture, sprinkle crumbs, then top with remaining mixture and swirl curd.

Storage & Make-Ahead

Freeze, tightly wrapped, for up to 2 weeks. Press parchment or plastic directly on the surface to prevent ice crystals. For serving, let rest 5 minutes at room temperature for easier slicing. You can slice ahead and wrap portions individually for grab-and-serve desserts. Do not thaw and refreeze.

Nutrition (per serving)

Approx. 360 calories; 24 g fat; 35 g carbohydrates; 4 g protein; 90 mg sodium. Values are estimates based on 10 servings and may vary with brands and optional toppings.