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Lemon Fool with Raspberries and Rose Whipped Cream

Prep Time
35 minutes
Total Time
45 minutes


For the lemon curd:

  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 egg
  • 1/3 cup freshly squeezed lemon juice about 3 lemons
  • 1 teaspoon lemon zest
  • 3 tablespoons unsalted butter room temperature

For the fool:

  • 1 pint fresh raspberries
  • 1 tablespoon sugar
  • 1 1/2 cups heavy whipping cream
  • 1-2 tablespoons powdered sugar
  • 1/4-1/2 teaspoon rosewater

For the topping: (optional)

  • lemon zest
  • dried rose petals
  • additional raspberries


  1. Fill a pot with 1-2 inches of water and heat until boiling. Once boiling, reduce to low heat to keep the water at a simmer.

  2. Place sugar, salt, egg yolk, and egg in a heatproof bowl and whisk until smooth. Add lemon juice and whisk to combine. Place the bowl over the pot of simmering water, making sure that the water does not touch the bottom of the bowl. Continue to whisk or stir occasionally with a silicone spatula as the curd cooks. Cook until the mixture becomes thick and reaches a temperature of 170 degrees F, about 10 minutes.

  3. Remove the bowl from heat and stir in the butter and lemon zest. Mix gently until combined. Pour curd into a jar or bowl and place a piece of plastic wrap on top of the curd to prevent a skin from forming. The curd will continue to thicken as it cools.
  4. Reserve a few raspberries for garnish and set aside, if using. Place the remaining raspberries and sugar in a bowl and stir with a wooden spoon, gently mashing the berries with the back of the spoon to break them down and release some of the juices. Let them sit for about 20 minutes and stir every now and then to encourage the maceration.

  5. Place heavy cream, powdered sugar, and rosewater in a bowl or container and whip using an electric mixer or electric whisk until soft peaks have formed.

  6. To assemble, divide the lemon curd, macerated raspberries, and rosewater whipped cream evenly into four bowls or glasses. Layer the lemon curd on the bottom followed by the raspberry mixture and finish with the whipped cream on top. Leave the layers separated or gently fold them together for a swirled appearance. Top with lemon zest, fresh raspberries, and dried rose petals if desired.

A Recipe From: Le Petit Eats