Classic British Lemon Fool

# List of Ingredients:

→ 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 Steps:

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 for approximately 20 minutes, or expedite 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 takes less time than brewing a pot of coffee but tastes like you fussed for hours.
The brightness of fresh lemon wakes up your palate without feeling heavy or overly sweet.
You can make it ahead and pull it from the fridge when guests arrive, looking effortlessly composed.
It's naturally gluten free and vegetarian, so nearly everyone at the table can enjoy it.

02 -

Low heat is your best friend when making the curd, rushing it will give you sweet scrambled eggs instead of silk.
Make sure the lemon cream is fully cooled before folding or the whipped cream will deflate into soup.
Soft peaks are the goal for the cream, stiff peaks make the fool dense instead of cloud like.

03 -