Classic British Lemon Fool (Print Version)

Light British dessert with silky lemon cream and whipped cream. Refreshing citrus flavor, ready in 15 minutes.

# Components:

→ 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

# Preparation Steps:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice until well 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 smooth and fully incorporated.
03 - Transfer lemon cream to a bowl, cover, and chill until cooled, approximately 20 minutes, or expedite in the freezer for 10 minutes.
04 - In a mixing bowl, whip the 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, leaving some streaks for a marbled effect if desired.
06 - Spoon into serving glasses or bowls and garnish with lemon zest, fresh berries, or a shortbread biscuit if desired. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It takes barely 15 minutes and impresses everyone without making you sweat in the kitchen.
  • The bright, silky lemon cream balanced against pillowy whipped cream feels luxurious but genuinely easy.
  • It's naturally gluten-free and works for almost any dietary need you might face.
02 -
  • Low heat is non-negotiable for the custard stage—high heat will scramble your eggs and you'll have an entirely different (and far less pleasant) dessert.
  • Don't skip chilling the cream before whipping; it whips faster and holds better, and the temperature matters more than you'd think.
03 -
  • Microplane your lemon zest finely and add it to the sugar before whisking with the eggs—this releases the oils and distributes the flavor evenly throughout the custard.
  • Keep your whisk and bowl cold if you can; even 30 seconds in the freezer before whipping cream makes a measurable difference in how quickly it thickens.
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