British Lemon Fool Dessert (Print)

British lemon cream dessert with whipped cream, bright citrus flavor. Light, refreshing and perfect for easy entertaining.

# Components:

→ 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. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 4 to 5 minutes.
02 - Remove saucepan from heat and whisk in cubed butter until completely smooth and incorporated.
03 - Transfer lemon cream to a bowl, cover with plastic wrap, and chill until cooled, approximately 20 minutes. Alternatively, place in freezer for 10 minutes to expedite cooling.
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 using a spatula, leaving some streaks for a marbled effect if desired.
06 - Spoon fool into serving glasses or bowls. Garnish with lemon zest, fresh berries, or a shortbread biscuit. Serve immediately or chill for up to 2 hours before serving.

# Chef Secrets:

01 -
  • It comes together faster than you can brew tea, yet tastes like you spent hours perfecting it.
  • The bright lemon flavor sits perfectly between refreshing and indulgent without ever feeling heavy.
  • Impressing guests becomes effortless because it looks far more complicated than it actually is.
02 -
  • Do not skip the initial cooling of lemon cream—folding warm custard into whipped cream deflates everything and creates scrambled-looking texture instead of clouds.
  • Zest your lemons before juicing them; trying to zest after juicing is nearly impossible and you'll miss half the fragrant oils that make this dish sing.
03 -
  • If your lemon cream breaks or looks grainy, strain it through fine mesh immediately and whisk in a spoonful of cold cream to smooth it before chilling.
  • Room temperature cream won't whip—chill your bowl and beaters for five minutes before starting, and your cream will reach soft peaks in half the time.
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