Classic British Lemon Fool

# 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:

01 - In a small saucepan, whisk together eggs, granulated sugar, lemon zest, and lemon juice until well combined.

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, about 20 minutes, or accelerate cooling 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 Advice:

01 -

It takes barely fifteen minutes but tastes like you spent the afternoon in the kitchen.
The balance of sharp lemon and soft cream feels like summer in a spoon, no matter the season.

02 -

If the lemon cream gets too hot too fast, the eggs will scramble, so keep the heat low and stir without stopping.
Folding warm lemon cream into whipped cream will deflate it completely, so wait until it's fully chilled or you'll lose all that airiness.

03 -