Meyer Lemon Semifreddo with Summer Berries

If you’re searching for a dessert that’s as refreshing as it is elegant, you’ve found the Meyer Lemon Semifreddo with Summer Berries!
This Meyer Lemon Semifreddo combines the sunny flavor of Meyer lemons with the creamy indulgence of a no-churn frozen dessert. Paired with vibrant summer berries, it’s an absolute showstopper for any occasion.
The best part? It’s deceptively simple to make. Whether it’s a casual family gathering or a fancy dinner party, this semifreddo brings the “wow” factor without requiring fancy equipment or endless hours in the kitchen.
Why You’ll Love This Meyer Lemon Semifreddo
- No-Churn Convenience: Skip the ice cream machine—you don’t need it!
- Bright and Zesty Flavor: Meyer lemons are the star, offering a sweeter, less tart citrus profile.
- Perfect for Entertaining: Make it ahead and focus on your guests, not the kitchen.
- Beautiful Presentation: The creamy slices topped with fresh berries look as good as they taste.
- Customizable Toppings: From berries to crushed cookies, the possibilities are endless!
How to Make It
Creating semifreddo is surprisingly easy, relying on the magic of whipped cream and meringue to achieve its signature light and creamy texture.
Start by preparing the custard base. Whisk together egg yolks, sugar, Meyer lemon juice, and zest over a double boiler. This gentle heat ensures a silky texture while preventing the eggs from curdling. Once the mixture thickens, let it cool completely.
While the custard cools, whip heavy cream to soft peaks in one bowl and egg whites to stiff peaks in another. These two components are the secret to the semifreddo’s airy consistency.

Once the custard is cooled, gently fold in the whipped cream, followed by the meringue, working in batches to preserve the volume. This folding process keeps the dessert light and fluffy.
Pour the mixture into a loaf pan lined with plastic wrap. Smooth the top, cover, and freeze for at least 6 hours or overnight. When it’s time to serve, slice the semifreddo and pair it with a vibrant mix of summer berries. A sprig of mint or a light dusting of powdered sugar makes a lovely finishing touch.
Make Ahead Method
Meyer Lemon Semifreddo is the ultimate make-ahead dessert, offering flexibility without sacrificing flavor or texture. Here’s how to make it work seamlessly with your schedule:
- Prepare the Custard Base Early: The custard base, made with Meyer lemon juice, zest, egg yolks, and sugar, can be prepared up to 2 days in advance. Once cooked and cooled, store it in an airtight container in the refrigerator. Bring it to room temperature before folding in the whipped cream and meringue for the final assembly.
- Assemble and Freeze: The fully assembled semifreddo can be prepared and frozen up to 5 days ahead of your event. Pour the mixture into a lined loaf pan, smooth the top, and cover it tightly with plastic wrap to prevent freezer burn. Its creamy texture and flavor stay perfect in the freezer.
- Garnish Prep: Fresh berries and other toppings are best prepped just before serving. However, if you’re short on time, you can wash and gently dry the berries a few hours in advance. Store them in the refrigerator in a breathable container lined with a paper towel to keep them fresh.
- Serving Time: When you’re ready to serve, remove the semifreddo from the freezer about 5–10 minutes prior to slicing. This slight thawing makes slicing easier while keeping the texture intact. Run a sharp knife under warm water, then dry it to create clean, smooth slices.
This make-ahead method ensures you have a stunning, stress-free dessert ready to impress, giving you more time to enjoy the moment with your guests!
Pro Tips
- Room Temperature Ingredients: This makes blending ingredients smoother and more even.
- Zest First, Juice Second: It’s much easier to zest Meyer lemons before juicing them.
- Don’t Overmix: Be gentle when folding the whipped cream and egg whites into the custard to maintain the airiness.
- Sharp Knife for Slicing: Run a knife under warm water, then dry it before slicing the semifreddo for clean edges.
- Garnish Creatively: Beyond berries, consider edible flowers or a drizzle of fruit syrup for added flair.
Storage Options

- Freezer: Once frozen, keep the semifreddo tightly covered in plastic wrap or transfer slices to an airtight container. It stays fresh for up to 1 week.
- Refrigeration: While it’s not ideal to store semifreddo in the fridge, any leftovers can be stored there for up to 1 day, though they may soften considerably.
Tools for This Recipe
- Mixing Bowls: Essential for whipping cream, egg whites, and combining the components.
- Whisk or Electric Mixer: For whipping cream and meringue to perfection.
- Heatproof Bowl: To make the custard over a double boiler.
- Loaf Pan: A 9×5-inch pan works perfectly for semifreddo.
- Zester and Juicer: Maximize the flavor of your Meyer lemons.
FAQs
Q: Can I use regular lemons instead of Meyer lemons?
A: Yes, but regular lemons are more tart. Add a bit more sugar to balance the flavor.
Q: Can I make this dairy-free?
A: Substitute coconut cream for the heavy cream, but note the flavor will change slightly.
Q: What if I don’t have a loaf pan?
A: You can use any freezer-safe dish; just adjust the freezing time if the depth differs.
Q: Can I use frozen berries?
A: Fresh berries are best for garnish, but frozen berries can be used to make a quick compote for drizzling.
Variations and Substitutions
- Citrus Swap: Try oranges, key limes, or even blood oranges for a different flavor profile.
- Berry Alternatives: Add sliced peaches, cherries, or mangoes for a tropical twist.
- Crunch Factor: Sprinkle crushed graham crackers or nuts on top for added texture.
- Herb Infusion: Add a hint of fresh thyme or basil to the custard for a unique flavor.
- Chocolate Twist: Fold in white chocolate shavings for a creamy, sweet surprise.

A Cool Citrus Treat
Meyer Lemon Semifreddo with Summer Berries is the kind of dessert that turns any occasion into something special. The creamy, dreamy texture and tangy lemon flavor are perfectly balanced by the sweetness of fresh berries.
Have you tried semifreddo before? Share your thoughts and tips in the comments—I’d love to hear how it turned out for you!
Enjoy making this effortless yet impressive dessert! 😊

Meyer Lemon Semifreddo with Summer Berries
Ingredients
- 1 cup heavy cream
- 3 large eggs separated
- 1/2 cup granulated sugar divided
- 1/4 cup Meyer lemon juice
- 2 teaspoons Meyer lemon zest
- 1 teaspoon vanilla extract optional
- 2 cups assorted fresh summer berries strawberries, blueberries, raspberries
Instructions
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang for easy removal.
- In a large bowl, whip heavy cream to soft peaks. Refrigerate.
- In a heatproof bowl, whisk egg yolks, 1/4 cup sugar, Meyer lemon juice, and zest. Place over simmering water and whisk until thickened, about 6–8 minutes. Cool.
- Beat egg whites to soft peaks, gradually adding the remaining 1/4 cup sugar until stiff peaks form.
- Gently fold whipped cream into the custard. Then fold in the egg whites in batches.
- Pour the mixture into the prepared loaf pan, smooth the top, and freeze for at least 6 hours.
- Slice and serve with fresh berries and garnish as desired.
Notes
IMPORTANT. READ HERE!
- Prep Time: 20 minutes
- Custard Preparation: 10 minutes
- Freezing Time: 6 hours freezing
- Total Time: 6 hours + 30 minutes