April recipes

A full version with recipes can be found at the Slow Travel Berlin website. more...

March recipes

Full version with recipes can be found at Slow Travel Berlin. more...

Recipe in the Guardian

I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...

Lemon meringue semifreddo (V)


This dish becomes considerably easier if you use lemon curd from the shops instead of making your own. One jar (around 200g) should be sufficient for this recipe. Just fold it into the whipped cream and meringue pieces straight from the jar (i.e. - skip the bain marie bit). If you've got the time, though, homemade lemon curd is definitely superior to bought.


I also think this dish is better with homemade meringues, but my tasters all preferred the version with bought meringues. I leave it up to you which to go for.


Serves 6 as a generous dessert


For the lemon curd

zest (finely grated) and juice of 2 lemons (unwaxed)

130g sugar

60g butter

2 eggs


For the rest

100g meringue, crumbled to irregular sized pieces

300ml whipping cream

a few raspberries


Put the lemon zest and juice, butter and sugar in a bain marie and heat until the butter has melted. Add the eggs, lightly beaten and continue heating gently, whisking frequently, until well combined and thickened enough to coat the back of a spoon. I read recipes saying lemon curd can be ready in ten minutes or so; my personal experience is more like up to 40 minutes. If you are a confident cook, turn the heat up a bit to quicken the process, but be careful not to end up with scrambled eggs.


When the curd feels heavy on the whisk and is thickened, remove from the heat and allow to cool.


Line a square cake tin or tupperware container with clingfilm.


Whip the cream until stiff, scatter in the meringue pieces and fold in the cooled curd. Don't overmix; you want to be able to see yellow streaks in the cream.


Sppon the mixture carefully into the lined container, cover and put in the freezer for at least four hours. Remove from the freezer 15 minutes before serving, cut into thick crumbly slices and garnish with raspberries.

Recipe rate
( + ) (Average: 4 - Votes: 9)
Rate this Recipe

Post your comment


  • Thankyou! Me & my dinner party guests absolutly loved this dessert! Sweet, but light & refreshing! Zingy! I Made meringues but bought tiptree lemon curd - delicious! :) thanks again!

    Posted by Joanne Saunders, 01/04/2012 1:44am (9 years ago)

  • This sounds delicious, will give it a try this weekend!

    Posted by Katherine, 25/08/2011 4:38pm (10 years ago)

  • Hi Zahra

    As you bought the lemon curd, I'm a bit confused by your reference to scrambled eggs. This is probably a stupid question, but as you say you did "all the steps", I wonder if you followed the instructions for heating in the bain marie as well? I.e. - that you heated your lemon curd? If so, that was the error - if you are not making the curd yourself, you should start the recipe at "Line a square cake tin..." and simply fold the curd into the whipped cream and meringue, straight from the jar. I will amend the instructions to make this clearer.

    However, "sweet and tart", as with a lemon meringue pie, is very much the nature of the beast... I'm sorry you didn't like it, but thanks for troubling to leave a comment, all feedback is appreciated.

    Caroline (Thyme Supperclub)

    Posted by Caroline, 17/08/2011 8:20am (10 years ago)

  • tried out this recipe thinking i would make a masterpiece. Ended up being quite the contrary...
    i did all the steps but bought the curd, the consistency looks like yellow scrambled egg, and the amount of meringue + curd is waay too sweet and tart!
    Im afraid i wouldn't recommend it :(

    Posted by zahra, 17/08/2011 12:10am (10 years ago)

RSS feed for comments on this page | RSS feed for all comments