Meyer Lemon Semifreddo

Chef Devon Sanner’s
Local Vegetable Recipes
Meyer Lemon Semifreddo

Meyer Lemons -Aravaipa Farms - Winkelman, AZ

January 4th, 2021

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Ingredients for Italian meringue:

• ½ cup Water

• 1 cup Granulated sugar

• 8 large egg whites (1 ½ cups) (room temperature)

• 1 Cut lemon

Ingredients for Semifreddo:

• 3 cups Meyer lemon curd (see lemon curd recipe HERE)

• 1-quart Italian meringue (see recipe below)

Procedure for Meringue:

1. Rub the inside of a thoroughly cleaned and dried stand mixer bowl with a cut lemon (you can use one of the spent lemons from the curd recipe). Add egg whites to the bowl and whip at medium-high speed until it becomes thick and soft peaks can form (when the head of the mixer is lifted from the bowl, the egg whites should form a peak and then gently collapse over like a softly cresting wave).

2. While egg whites are whipping, heat the water and sugar in a small pot, monitoring the temperature with a candy thermometer. Cook the syrup to 240 degrees. 

3. Slowly pour the syrup into the still-whipping egg whites and continue beating until they reach stiff peaks. Reserve half of the batch for another purpose.

Procedure for Semifreddo:

1. Gently fold lemon curd into the meringue one third at a time. Incorporate the two completely so that there are no pockets of white meringue or puddles of lemon curd.

2. Fill silicone molds with the semifreddo mixture and freeze for at least 6 hours or overnight.