Lemon Fool (Printer Friendly)

A classic British dessert with silky lemon cream folded into whipped cream. A light, refreshing treat with bright citrus flavor.

# 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 - Whisk together eggs, granulated sugar, lemon zest, and lemon juice in a small saucepan until combined.
02 - Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 4-5 minutes. Remove from heat.
03 - Whisk cubed butter into hot lemon mixture until smooth and fully melted.
04 - Transfer lemon cream to a bowl, cover, and refrigerate until cooled, about 20 minutes. For faster cooling, place in freezer for 10 minutes.
05 - Beat heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
06 - Gently fold cooled lemon cream into whipped cream using a spatula. Leave some streaks for marbled effect if desired.
07 - Spoon mixture into serving glasses or bowls. Garnish with lemon zest, fresh berries, or shortbread biscuits. Serve immediately or refrigerate up to 2 hours.

# Pro Advice:

01 -
  • It comes together in under 20 minutes but tastes like you spent hours on something far more complicated
  • The texture is somewhere between mousse and pudding, light enough for summer yet rich enough to feel indulgent
02 -
  • Cooking the lemon mixture too quickly will cause the eggs to scramble, so keep that heat low and resist the urge to rush
  • The lemon cream must be completely cold before folding, otherwise the whipped cream will melt and you will lose all that lovely airiness
03 -
  • If your lemon cream develops any lumps, press it through a fine mesh sieve before chilling and nobody will ever know
  • Chilling your mixing bowl and whisk before whipping the cream helps it reach soft peaks faster, especially in warm kitchens
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