Lemon Fool (Printable)

Experience a light, refreshing British Lemon Fool. Silky lemon cream with whipped cream offers vibrant citrus flavor, ideal for any occasion.

# What You'll Need:

→ Lemon Cream Base

01 - 2 large eggs
02 - 1/2 cup granulated sugar
03 - 2 lemons, zested and juiced
04 - 3 tbsp unsalted butter, cubed

→ Whipped Cream Layer

05 - 3/4 cup plus 1 tbsp heavy cream, chilled
06 - 1 tbsp powdered sugar
07 - 1/2 tsp vanilla extract

→ Optional Garnishes

08 - Fresh lemon zest
09 - Fresh berries
10 - Shortbread biscuits

# How To Make It:

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 immediately.
03 - Whisk cubed butter into hot lemon mixture until completely melted and smooth. This creates a glossy, emulsified curd.
04 - Transfer lemon cream to a clean bowl. Cover surface directly with plastic wrap to prevent skin formation. Refrigerate for 20 minutes or freeze for 10 minutes until completely cooled.
05 - In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla extract using electric mixer or hand whisk until soft peaks form.
06 - Gently fold cooled lemon cream into whipped cream using a spatula. Stop when partially combined to create attractive marbled streaks throughout the fool.
07 - Divide mixture among 4 serving glasses or bowls. Top with lemon zest, fresh berries, or shortbread cookies if desired. Serve immediately or refrigerate up to 2 hours before serving.

# Expert Suggestions:

01 -
  • It comes together in barely fifteen minutes but tastes like you spent hours on something terribly sophisticated
  • The texture is absolutely ethereal, somewhere between mousse and custard but lighter than either
  • You can make it ahead and keep it chilling in the fridge until the moment you need it
02 -
  • Cook the lemon curd over genuinely low heat and stir constantly or you'll end up with sweet scrambled eggs instead of silky curd
  • The mixture is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it
  • Fold the lemon curd in gently, just until combined, to keep that light and airy texture
03 -
  • Grate your lemon zest before juicing, it's much easier to zest a whole lemon
  • Use a glass bowl when chilling the lemon curd, it cools faster than ceramic or plastic
  • If your cream warms up while you're working with it, pop the bowl in the freezer for five minutes before whipping
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