Classic British Lemon Fool Dessert (Printable)

Silky lemon cream folded with whipped cream for a light, refreshing British dessert with bright citrus flavor.

# 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. Cook 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 butter until completely smooth. Transfer to a bowl, cover, and chill until cooled for approximately 20 minutes, or place in freezer for 10 minutes.
03 - In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold the cooled lemon cream into the whipped cream, leaving some streaks for a marbled effect if desired.
05 - Spoon into serving glasses or bowls and garnish with lemon zest, berries, or a shortbread biscuit if desired. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • It tastes like sunshine in a bowl but takes less time than brewing a pot of tea.
  • The creamy lemon swirl feels fancy enough for guests but forgiving enough for a Tuesday night.
  • You can make it hours ahead and let the fridge do the work while you do absolutely nothing.
02 -
  • Keep the heat low when cooking the lemon cream or you'll end up with sweet scrambled eggs instead of silky custard.
  • Make sure the lemon cream is completely cool before folding it into the whipped cream, or the warmth will deflate all that beautiful airiness you worked to create.
03 -
  • Use a microplane to zest your lemons before juicing them, and you'll get the most fragrant oils without any bitter white pith sneaking in.
  • If your lemon cream starts to look grainy while cooking, immediately remove it from the heat and whisk vigorously off the burner until it smooths out again.
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