Lemon-Blueberry Fools Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated March 13, 2025
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Lemon-blueberry fools. Yvonne Ruperti

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version.

Why this recipe works:

  • Cooking fresh blueberries into a compote concentrates and intensifies their flavor.
  • Tart lemon curd balances the sweet blueberries.
  • Tangy and thick Greek-style yogurt adds flavor and body to the whipped cream.

Notes: Instead of portioning into individual glasses, you can also serve the fool family-style in a large bowl or trifle dish.

Recipe Details

Lemon-Blueberry Fools Recipe

Prep 20 mins
Cook 15 mins
Active 30 mins
Chilling Time 60 mins
Total 95 mins
Serves 4 to 6 servings
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Ingredients

  • 1/2 cup plus 1 tablespoon sugar, divided

  • 5 large egg yolks

  • 1/2 cup plus 1 teaspoon fresh juice from 6-8 whole lemons, divided

  • 2 teaspoons lemon zest

  • 5 tablespoons (2 1/2 ounces) unsalted butter, softened

  • 1 cup (5 ounces) fresh blueberries, plus extra for garnish

  • 1 cup chilled heavy cream

  • 1/4 cup Greek-style yogurt

Directions

  1. Whisk 1/2 cup sugar and yolks in small saucepan until combined. Whisk in 1/2 cup lemon juice, zest, and butter. Cook over medium heat, stirring, until curd is thickened and just beginning to come to a boil. Transfer to bowl, cover with plastic wrap, and chill until cold, about 1 hour.

  2. Place 1 cup blueberries and remaining 1 tablespoon sugar in small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.

  3. Whip cream to soft peaks. Fold yogurt and 1/2 of lemon curd into cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.

This Recipe Appears In

Nutrition Facts (per serving)
385 Calories
29g Fat
26g Carbs
8g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 385
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 83%
Cholesterol 256mg 85%
Sodium 77mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Total Sugars 23g
Protein 8g
Vitamin C 12mg 58%
Calcium 70mg 5%
Iron 1mg 5%
Potassium 156mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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