Save A classic British dessert featuring silky-smooth lemon cream folded with whipped cream, creating a light, refreshing treat with bright citrus flavor. Perfect for easy entertaining, this Lemon Fool is a sophisticated way to end any meal.
Save This dessert is prized for its effortless elegance. Whether you serve it immediately for a soft texture or chill it for a firmer set, its vibrant lemon flavor shines through every spoonful.
Ingredients
- Lemon Cream
- 2 large eggs
- 100 g (1/2 cup) granulated sugar
- 2 lemons, zested and juiced
- 40 g (3 tbsp) unsalted butter, cubed
- Whipped Cream
- 200 ml (3/4 cup plus 1 tbsp) heavy cream, chilled
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Garnish (optional)
- Lemon zest
- Fresh berries
- Shortbread biscuits
Instructions
- Step 1
- In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice.
- Step 2
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 4–5 minutes). Remove from heat and whisk in butter until smooth.
- Step 3
- Transfer lemon cream to a bowl, cover, and chill until cooled (about 20 minutes, or speed up in the freezer for 10 minutes).
- Step 4
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks.
- Step 5
- Gently fold the cooled lemon cream into the whipped cream, leaving some streaks for a marbled effect if desired.
- Step 6
- 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.
Zusatztipps für die Zubereitung
To speed up the cooling process, you can place the lemon cream in the freezer for 10 minutes. Ensure the mixture is fully cooled before folding it into the whipped cream to prevent the dessert from becoming runny.
Varianten und Anpassungen
You can substitute lemons with limes or oranges for a different citrus twist. For a richer version of this fool, consider using mascarpone in place of some of the whipped cream.
Serviervorschläge
This dessert is delicious when layered with crushed meringues or fresh raspberries. Garnish each serving with lemon zest, fresh berries, or a buttery shortbread biscuit for a classic British presentation.
Save Whether enjoyed immediately or chilled for later, this Lemon Fool is a vibrant and creamy treat that brings a touch of British tradition to your table.
Recipe Guide
- → Can I make lemon fool ahead of time?
Yes, you can prepare it up to 2 hours before serving. Keep it chilled in the refrigerator until ready to serve for the best texture and flavor.
- → What other citrus fruits work well in this dessert?
Limes and oranges make excellent substitutes for lemons. Each provides a unique flavor profile while maintaining the creamy, light texture of the dessert.
- → How do I know when the lemon cream is thick enough?
The mixture is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. This typically takes 4-5 minutes of constant stirring over low heat.
- → Can I use a dairy alternative for this dessert?
While traditional lemon fool requires dairy for its signature texture, you can experiment with coconut cream for the whipped portion, though the result will differ from the classic version.
- → What's the best way to serve lemon fool?
Serve in clear glasses or small bowls to showcase the beautiful pale yellow color. Garnish with fresh lemon zest, berries, or a crisp shortbread biscuit on the side.
- → Why is my lemon cream curdling?
Cook over low heat and stir constantly to prevent curdling. If the mixture gets too hot too quickly, the eggs can scramble. Patience and gentle heat are key to achieving smooth, silky cream.