Classic British Lemon Fool (Print Version)

Light British dessert with silky lemon cream and whipped cream. Bright citrus flavor, 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

# How To Make:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice until 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, and chill until cooled, about 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 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 chill for up to 2 hours.

# Expert Advice:

01 -
  • It takes less than 20 minutes of actual work and tastes like you spent all day in the kitchen.
  • The balance of tart lemon and soft cream is the kind of thing that makes people close their eyes when they taste it.
  • You can make it ahead, which means no last minute panic when friends show up.
  • It's naturally gluten free, so there's one less thing to worry about at the table.
02 -
  • If the lemon curd gets too hot too fast, it will curdle, so keep the heat low and your whisk moving the whole time.
  • Make sure the lemon cream is completely cool before folding it into the whipped cream, or the warmth will deflate all that airiness.
  • Soft peaks mean the cream holds a gentle shape but still slumps a little, stiff peaks will make the fool dense instead of light.
03 -
  • Use a fine grater for the lemon zest so you get the fragrant oils without any bitter white pith.
  • If you don't have an electric mixer, a hand whisk and a few minutes of effort will get you to soft peaks just fine.
  • Chill your mixing bowl and beaters for 10 minutes before whipping cream, it makes the whole process faster and the peaks more stable.
Go Back