Classic British Lemon Fool (Printable)

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

# 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

# Directions:

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 for 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 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 Tips:

01 -
  • It takes less than 15 minutes of active work but tastes like you spent all day in the kitchen.
  • The bright lemon flavor feels like sunshine in a bowl, perfect for lifting spirits on any occasion.
  • You can make it ahead and let it chill, which means no last minute panic when guests arrive.
  • It is naturally gluten free and impressively light, so no one feels weighed down after dessert.
02 -
  • Stir constantly while cooking the lemon cream or the eggs will scramble, which is nearly impossible to fix once it happens.
  • 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 worked to create.
  • Soft peaks are your target when whipping cream, firm peaks will make the fool dense and heavy instead of light and airy.
03 -
  • Use a fine grater for the lemon zest to avoid any bitter white pith sneaking into your cream.
  • Taste your lemon juice before adding it, some lemons are sweeter than others and you may want to adjust the sugar slightly.
  • Fold the creams together with confidence but gentleness, like you are tucking in a cloud, and the texture will reward you.
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