Classic British Lemon Fool (Printable)

Silky lemon cream meets whipped cream in this 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

# How to Prepare:

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 butter until smooth. Transfer to a bowl, cover, and chill until cooled, approximately 20 minutes, or accelerate chilling 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 a shortbread biscuit if desired. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It tastes like a fancy dessert but comes together in less time than it takes to preheat an oven.
  • The balance between sharp lemon and soft cream feels like the perfect end to any meal, heavy or light.
  • You can make it hours ahead and let it sit in the fridge, which means no last minute panic when guests arrive.
  • It is one of those recipes that makes people ask for the recipe, and you get to say it only has six ingredients.
02 -
  • Do not let the lemon mixture boil or the eggs will scramble, 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 beautiful airiness you just worked for.
  • Taste the lemon cream before you fold it in, if it is too tart for your liking, whisk in an extra tablespoon of powdered sugar.
03 -
  • Use a microplane to zest the lemons before you juice them, it is nearly impossible to zest a juiced lemon and you will wish you had done it the other way around.
  • If you do not have an electric mixer, a balloon whisk and a little arm strength will whip cream just fine, it just takes a few extra minutes.
  • For a richer version, replace half the whipped cream with mascarpone, it makes the fool taste almost like cheesecake.
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