Classic British Lemon Fool (Printable)

Silky lemon cream folded with whipped cream, creating a light British dessert with bright citrus flavor.

# What You Need:

→ Lemon Cream

01 - 2 large eggs
02 - 1/2 cup granulated sugar
03 - 2 lemons, zested and juiced
04 - 3 tablespoons unsalted butter, cubed

→ Whipped Cream

05 - 3/4 cup plus 1 tablespoon heavy cream, chilled
06 - 1 tablespoon powdered sugar
07 - 1/2 teaspoon vanilla extract

→ Garnish

08 - Lemon zest
09 - Fresh berries
10 - Shortbread biscuits

# Directions:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice until well combined.
02 - Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 4 to 5 minutes. Remove from heat and whisk in butter until smooth.
03 - Transfer lemon cream to a bowl, cover with plastic wrap, and refrigerate until cooled, approximately 20 minutes, or accelerate chilling in the freezer for 10 minutes.
04 - In a clean mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
05 - Gently fold the cooled lemon cream into the whipped cream using a spatula, leaving some streaks visible for a marbled appearance if desired.
06 - Spoon the fool mixture into serving glasses or bowls and garnish with lemon zest, fresh berries, or a shortbread biscuit. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It's ready in fifteen minutes flat, yet tastes like you've been slaving away in the kitchen.
  • The bright, tangy lemon cuts through richness perfectly, leaving you wanting just one more spoonful instead of feeling weighed down.
  • You can make it ahead and chill for up to two hours, which means less stress when guests arrive.
02 -
  • Never let the lemon mixture actually boil, or the eggs will scramble and ruin everything you've worked for, so keep the heat low and your stirring constant.
  • Cooling the lemon cream before folding into the whipped cream is essential, otherwise the heat will deflate all your carefully whipped cream into sadness.
03 -
  • Use a candy or instant-read thermometer if you're nervous about the eggs, aiming for 160 degrees Fahrenheit to ensure food safety while keeping the mixture silky.
  • If you accidentally overwhip the cream, don't panic, just fold in a splash of fresh cream and it usually recovers beautifully.
Return