Passionfruit Lemon Curd and Meringue Semifreddo


Your tastebuds will tingle with this zesty, creamy creation. Crunchy bits of meringue and lovely lemon combine to create a beautiful dessert.


  • 1 egg
  • 2 egg yolks (we use Woodland Free Range)
  • 1/2 cup (100g) caster sugar
  • 300ml thickened cream, we use Anchor
  • 1/3 cup (80ml) passionfruit pulp
  • Juice and zest of one lemon
  • Handful of fresh mint leaves
  • 2 passionfruit
  • Lemon Curd (we love Barkers of Geraldine)
  • 6 store brought meringues


  • Line the base and sides of an 8x25cm loaf tin with plastic wrap, allowing the sides to overhang.
  •  Use an electric mixer to whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside.
  • Add half the cream to the egg mixture and gently fold until just combined. Add the remaining cream, passionfruit pulp and lemon juice and fold until just combined. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm.
  • Turn the semifreddo out onto a serving platter. Drizzle with the lemon curd, zest, fresh passionfruit pulp and scatter with mint leaves. Serve immediately.

Tips: When passionfruit is out of season, use Barker’s passionfruit curd thinned down with a little water.

Add strawberries to the topping in summer.

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