Classic British Lemon Fool (Printable)

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

# Directions:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 4 to 5 minutes.
02 - Remove the saucepan from heat and whisk in cubed butter until the mixture becomes smooth and fully incorporated.
03 - Transfer the lemon cream to a bowl, cover, and refrigerate until cooled, approximately 20 minutes. Alternatively, place in the freezer for 10 minutes to accelerate cooling.
04 - In a separate mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
05 - Gently fold the cooled lemon cream into the whipped cream using a spatula, creating a marbled effect by leaving some streaks visible throughout the mixture.
06 - Spoon the fool into serving glasses or bowls. Garnish with lemon zest, fresh berries, or a shortbread biscuit as desired. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It comes together in less time than it takes to preheat an oven, but tastes like you fussed all day.
  • The bright lemon flavor cuts through richness without being too sweet, making it the perfect finish after a heavy meal.
  • You can make it hours ahead and let it chill while you enjoy your guests.
  • It's naturally gluten free and feels elegant without any fancy technique.
02 -
  • Keep the heat low when cooking the lemon cream or the eggs will scramble into lumpy bits instead of a smooth custard.
  • Make sure the lemon cream is fully cooled before folding it into the whipped cream, or the warmth will deflate all that airy volume you just worked for.
  • Don't skip the butter, it's what gives the lemon cream that rich, velvety texture that makes this dessert feel indulgent.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, it helps it come together faster and hold its shape longer.
  • Zest the lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll end up frustrated and messy.
  • Taste the lemon cream before chilling it, if it's too tart for your liking, whisk in an extra tablespoon of powdered sugar when you fold in the whipped cream.
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