Classic British Lemon Fool (Printable Version)

Silky lemon cream with whipped cream. A light British classic with bright citrus flavor, ready in 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

# How To Make It:

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.
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 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 into serving glasses or bowls. Garnish with lemon zest, berries, or a shortbread biscuit as desired. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It takes just 15 minutes from start to finish, yet tastes like you spent all afternoon in the kitchen.
  • The bright lemon flavor feels like sunshine in a spoon, light enough to end any meal without weighing you down.
  • You can make it ahead and let it chill, which means no last-minute stress when guests arrive.
  • It is naturally gluten-free and endlessly adaptable to whatever citrus or berries you have on hand.
02 -
  • Keep the heat low when cooking the lemon cream, stirring constantly, or you will end up with sweet lemon scrambled eggs instead of silky custard.
  • Chill the lemon cream completely before folding it into the whipped cream, or the warmth will deflate all those beautiful airy peaks you just whipped up.
  • Use fresh lemon juice, not bottled, because the flavor difference is night and day and this dessert depends entirely on that bright, natural citrus punch.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, it helps the cream come together faster and hold its shape longer.
  • Taste the lemon cream before folding and adjust sweetness if needed, some lemons are more tart than others and a tiny bit more sugar can make all the difference.
  • For an extra layer of flavor, add a teaspoon of limoncello or elderflower liqueur to the whipped cream before folding.
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