Classic British Lemon Fool (Printable)

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

# Ingredient List:

→ 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

# Steps:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice.
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, and chill until cooled, approximately 20 minutes, or expedite in the freezer for 10 minutes.
04 - In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks.
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 chill for up to 2 hours.

# Expert Advice:

01 -
  • It tastes like you spent hours on it but comes together in under 20 minutes.
  • The balance of tangy lemon and sweet cream feels like a cool breeze on a warm day.
  • You can make it ahead and let it chill while you handle everything else.
  • It's naturally gluten-free and looks stunning in clear glass bowls.
02 -
  • Stir the lemon cream constantly over low heat or it will scramble; patience here is everything.
  • Make sure the lemon cream is fully cooled before folding it in, or the whipped cream will deflate and turn soupy.
  • Use a gentle folding motion instead of stirring to keep the fool light and airy.
03 -
  • Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream; it whips faster and holds better.
  • If the lemon cream thickens too much in the fridge, whisk it smooth again before folding to avoid lumps.
  • A microplane zester gives you fine, aromatic zest without any bitter white pith sneaking in.
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