Classic British Lemon Fool (Print)

Silky lemon cream folded with whipped cream creates this light, citrusy British dessert ready in 15 minutes.

# 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 fully 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 the mixture is smooth and fully incorporated.
03 - Transfer lemon cream to a bowl, cover, and refrigerate until cooled, approximately 20 minutes, or accelerate chilling in the freezer for 10 minutes.
04 - In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks using an electric mixer or hand whisk.
05 - Gently fold the cooled lemon cream into the whipped cream, leaving some streaks for a marbled effect if desired.
06 - Spoon into serving glasses or bowls. Garnish with lemon zest, berries, or a shortbread biscuit if desired. Serve immediately or refrigerate for up to 2 hours before serving.

# Helpful Hints:

01 -
  • It comes together in minutes but tastes like you labored over it all afternoon.
  • The balance of tart lemon and silky cream feels indulgent without being heavy.
  • You can make it ahead and still serve it looking graceful and fresh.
  • It is naturally gluten free, so no one at the table feels left out.
02 -
  • Keep the heat low when cooking the lemon cream or the eggs will scramble and you will have sweet lemony scrambled eggs instead of custard.
  • Make sure the lemon cream is completely cool before folding it into the whipped cream, or the warmth will deflate all your hard work.
  • Do not overwhip the cream, soft peaks are the goal so it stays light and spoonable.
03 -
  • Use a fine grater for the lemon zest so you get only the fragrant yellow part and none of the bitter white pith.
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, it will come together faster and hold better.
  • Taste the lemon cream before folding, if it is too tart for your liking, whisk in an extra tablespoon of powdered sugar.
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