Lime Semifreddo With Pretzel Crust Recipe

Name: Lime Semifreddo With Pretzel Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pretzel crumbs (about 2 cups of small pretzel sticks); 5 tablespoons unsalted butter, melted; 2 tablespoons light brown sugar; 1 (14-ounce) can sweetened condensed milk; 1/2 cup lime juice; 2 teaspoons finely grated lime zest; 1 cup sugar; 1/4 cup water; 2 tablespoons light corn syrup; 4 large egg whites, at room temperature; 1/4 teaspoon salt

Servings: persons

1 cup pretzel crumbs (about 2 cups of small pretzel sticks)
5 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
2 teaspoons finely grated lime zest
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
4 large egg whites, at room temperature
1/4 teaspoon salt

1
Line a 9- by 5-inch loaf pan with plastic wrap, allowing it to hang generously over the edges. Combine pretzel crumbs, butter, and light brown sugar in medium bowl. Press mixture into bottom and 2 inches up sides of prepared loaf pan. Place pan in freezer.
2
Whisk sweetened condensed milk, lime juice, and lime zest in medium bowl until smooth; set aside.
3
Stir sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240u00b0F on candy thermometer, 8 to 10 minutes.
4
While syrup boils, with electric mixer fitted with whisk attachment, beat whites and salt on medium speed until loosened, about 1 minute. Increase speed to medium-high and whisk until soft peaks form, 2 to 3 minutes.
5
When ready, with mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.
6
Mix about 1/3 of meringue to lime mixture. With rubber spatula, fold in remaining meringue. Scrape mixture into frozen crust and cover loosely with plastic wrap. Freeze at least 8 hours.
7
When ready to serve, wipe sides of loaf pan with a towel dampened with hot water. Using the plastic wrap, pull the semifreddo up and out onto a platter; discard plastic wrap. Slice and serve immediately.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pretzel crumbs (about 2 cups of small pretzel sticks), 5 tablespoons unsalted butter, melted, 2 tablespoons light brown sugar, 1 (14-ounce) can sweetened condensed milk, and more.

Yes, Lime Semifreddo With Pretzel Crust Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!