Lemon-Blueberry Fool

Lemon-Blueberry Fool recipe photo

I look forward to April 1st, and all the fun it includes. Although I do not pull any pranks that are mean spirited or that will ruin a meal – no replacing the sugar with salt in my house – I look forward to coming up with fun cooking ideas for the day. The natural choice for this month is a Lemon-Blueberry Fool.  And a most delicious April Fool it is. If you’re not familiar with fools (the food), it is an English dessert, typically made by folding puréed fruit into a sweet cream or custard, with the name possibly having French origins. Whoever came up with the name was definitely not a fool. If you don’t want to make your own lemon curd, feel free to use store bought curd.

Lemon-Blueberry Fool

  • ½ cup plus 1 Tablespoon sugar, divided
  • 5 large egg yolks
  • ½ cup plus 1 teaspoon lemon juice
  • 2 teaspoons lemon zest, optional*
  • 5 Tablespoons butter, cut into slices and softened
  • 1 cup blueberries (fresh or frozen), plus extra for garnish
  • 1 cup chilled heavy cream
  • 1 Tablespoon powdered sugar
  • ¼ cup sour cream (optional – gives the cream a little more structure)
  1. In a small saucepan, whisk together ½ cup sugar and egg yolks until well combined.  Whisk in ½ cup lemon juice, zest (if using), and butter.  Cook over medium heat, stirring, until curd is thickened and just beginning to come to a boil.  Transfer into a bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface of the curd (to prevent a skin from forming).  Chill until cold, about 1 hour.
  2. Place 1 cup blueberries and remaining 1 Tablespoon sugar in small saucepan, stirring to combine.  Cook over medium heat, gently mashing berries, until slightly thickened, about 8 minutes.  Remove from heat and stir in the remaining 1 teaspoon of lemon juice.  Let mixture cool completely before using.
  3. Pour the chilled cream into a deep bowl.  Add the powdered sugar and whip into soft peaks.  Gently fold in ½ the chilled lemon curd and the sour cream.
  4. Place a couple of spoonfuls of the lemon cream into serving glasses. Add the lemon curd and the blueberry compote, alternating between the two to evenly fill the glasses.  Gently swirl the layers together with a skewer.  Top with a dollop of lemon cream and garnish with fresh berries, if desired.  Serve chilled.

Serves 4-6.

*I omitted the lemon zest so the cream would be smooth.