Classic British Lemon Fool (Printable)

Silky lemon cream folded with whipped cream for a light, refreshing British classic dessert.

# 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 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 cubed butter until fully incorporated and smooth. Transfer to a bowl, cover, and chill until cooled, approximately 20 minutes or 10 minutes in the freezer.
03 - In a mixing bowl, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold cooled lemon cream into whipped cream, leaving some streaks for a marbled effect if desired.
05 - Spoon mixture into serving glasses or bowls. Garnish with lemon zest, fresh berries, or shortbread biscuit. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It tastes like sunshine in a spoon, bright and creamy without being heavy.
  • You can make it start to finish in under twenty minutes, and it always looks elegant.
  • The marbled swirl of lemon through cream is naturally beautiful, no piping skills required.
  • It works just as well for a quiet weeknight as it does for a dinner party.
02 -
  • Keep the heat low when cooking the lemon cream or the eggs will scramble and you'll end up with sweet lemon scrambled eggs instead of silky custard.
  • Cool the lemon cream completely before folding it into the whipped cream, or the warmth will deflate all those lovely air bubbles.
  • Chill your mixing bowl and beaters before whipping cream, it makes a real difference in how quickly and smoothly it comes together.
03 -
  • Use a fine grater for the lemon zest and avoid the white pith underneath, it's bitter and will throw off the bright flavor.
  • Taste the lemon cream before folding and adjust sweetness if your lemons are especially tart or mild.
  • If you don't have an electric mixer, a hand whisk works fine for the cream, just give your arm a little workout and stop at soft peaks.
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