Classic British Lemon Fool (Printable)

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

# What Goes In:

→ 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

# How to Make It:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 4 to 5 minutes.
02 - Remove from heat and whisk in butter until smooth. Transfer to a bowl, cover, and chill until cooled, approximately 20 minutes, or expedite in the freezer for 10 minutes.
03 - In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks using an electric mixer or hand whisk.
04 - Gently fold the cooled lemon cream into the whipped cream, leaving some streaks for a marbled effect if desired.
05 - Spoon into serving glasses or bowls. Garnish with lemon zest, berries, or shortbread biscuit as desired. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you spent all afternoon in the kitchen.
  • The bright lemon flavor feels like a reset button after a heavy meal.
  • You can make it ahead and let it chill while you clean up or set the table.
  • It works beautifully on its own or layered with berries and crushed meringue.
02 -
  • Don't rush the lemon cream on high heat or it will scramble, low and slow is the only way to get that smooth custard texture.
  • Make sure the lemon cream is completely cool before folding it into the whipped cream or the heat will deflate all the air you just whipped in.
  • If you overwhip the cream, it will turn grainy and separate, so stop as soon as soft peaks form.
03 -
  • Zest the lemons before juicing them, it's nearly impossible to zest a squeezed lemon and you'll save yourself the frustration.
  • Use a fine-mesh strainer to remove any bits of cooked egg or zest from the lemon cream if you want an ultra-smooth texture.
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it helps the cream whip faster and hold its shape better.
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