Classic British Lemon Fool (Printer version)

Silky lemon cream meets whipped cream in this light, citrus-forward British classic. Ready 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

# Directions:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice.
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 to soft peaks.
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 if desired. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It comes together in under twenty minutes but tastes like you spent all afternoon in the kitchen.
  • The texture is impossibly smooth and airy, with just enough citrus bite to keep it interesting.
  • You can make it ahead and it sits beautifully in the fridge until youre ready to serve.
  • It feels elegant without requiring any special equipment or tricky techniques.
02 -
  • Stir the lemon cream constantly over low heat or the eggs will scramble into lumps instead of thickening smoothly.
  • Make sure the lemon cream is completely cool before folding it into the whipped cream, or the heat will deflate all the air you just whipped in.
  • Stop whipping the cream at soft peaks, when it barely holds its shape, because it will firm up a bit more as you fold in the lemon.
03 -
  • Use a silicone spatula to fold the lemon cream in gently, cutting down through the center and lifting up the sides to keep as much air in the whipped cream as possible.
  • If you want a richer fool, replace a few tablespoons of the whipped cream with mascarpone for a thicker, slightly tangy finish.
  • Chill your mixing bowl and beaters for five minutes before whipping the cream, it makes a noticeable difference in how quickly it comes together.
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