Light Lemon Fool Dessert (Printable)

Silky lemon cream folded with whipped cream - a light, refreshing British classic 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

# Step-by-Step Guide:

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 accelerate chilling 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 Suggestions:

01 -
  • It comes together in minutes but tastes like you spent hours in the kitchen.
  • The tangy lemon cuts through the cream in a way that feels refreshing, not heavy.
  • You can make it ahead and pull it out when guests arrive, looking effortless.
  • It's naturally gluten free and works for nearly any occasion.
02 -
  • Stir the lemon mixture constantly over low heat or it will scramble like eggs, I learned this the hard way.
  • Make sure the lemon cream is fully cooled before folding it into the whipped cream, or the cream will deflate.
  • Soft peaks are key, stiff peaks make the fool dense instead of airy.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon.
  • A double boiler can prevent scrambling if you're nervous about direct heat, just takes a bit longer.
  • For a richer fool, fold in a few spoonfuls of mascarpone with the lemon cream before adding the whipped cream.
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