Classic British Lemon Fool (Printer-Friendly)

Silky lemon cream folded with whipped cream creates this classic British dessert in just 15 minutes.

# 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

# How to Make It:

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 cubed butter until the mixture is smooth and fully incorporated.
03 - Transfer lemon cream to a bowl, cover, and refrigerate until cooled, approximately 20 minutes, or freeze for 10 minutes to expedite chilling.
04 - In a 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, leaving some streaks for a marbled effect if desired.
06 - Spoon the mixture into serving glasses or bowls and garnish with lemon zest, fresh berries, or a shortbread biscuit. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • It looks elegant but comes together in minutes, no oven required.
  • The tangy lemon cuts through richness, leaving you refreshed instead of heavy.
  • You can make it ahead and let it chill while you handle everything else.
  • It tastes like you studied French pastry when really you just whisked and folded.
02 -
  • Stir the lemon cream constantly or it will scramble into sweet lemon eggs, not the silky cream you want.
  • Cool the lemon cream completely before folding or it will deflate the whipped cream into a sad puddle.
  • Use a gentle hand when folding, you want air and lightness, not a dense custard.
03 -
  • Add the butter off the heat so it melts smoothly without scrambling the eggs.
  • Fold in just enough lemon cream to marble the whipped cream, do not overmix or you lose the visual drama.
  • Serve this within two hours of folding for the best texture and airiness.
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