Classic British Lemon Fool (Printable Version)

Silky lemon cream and whipped cream create a light, refreshing British dessert with vibrant citrus flavor.

# What You'll 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 until fully 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 completely smooth.
03 - Transfer lemon cream to a bowl, cover with plastic wrap, and chill until cooled, approximately 20 minutes, or expedite in the freezer for 10 minutes.
04 - In a mixing bowl, whip the chilled 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 using a spatula, leaving some streaks for a marbled effect if desired.
06 - Spoon mixture into serving glasses or bowls. Top with lemon zest, fresh berries, or a shortbread biscuit. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The tangy lemon cuts through the richness of the cream in a way that feels refreshing, not heavy.
  • You can make it ahead and it sits happily in the fridge without losing its texture.
  • It's naturally gluten free and impressive enough for guests who don't need to know how easy it was.
02 -
  • Stir the lemon cream constantly over low heat or you'll end up with sweet scrambled eggs, which I learned the hard way my first attempt.
  • Make sure the lemon cream is completely cool before folding it into the whipped cream, or the warmth will deflate all your hard won fluffiness.
  • Don't overwhip the cream or it'll turn grainy and buttery, stop as soon as soft peaks form.
03 -
  • Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll be grateful you did it first.
  • Use a rubber spatula to fold the two mixtures together, not a whisk, because whisking deflates all that air you worked to whip in.
  • If your lemon cream looks a little lumpy after cooking, pass it through a fine mesh sieve before chilling and it'll come out perfectly smooth.
Return