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    Home » Recipes » Desserts » Limoncello Fool

    Limoncello Fool

    Published: Dec 3, 2013 · Modified: Jun 29, 2020 by Barbara Curry · This post may contain affiliate links.

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    Limoncello Fool made with lemon curd and cream with crunchy meringue cookies crumbled throughout. A great lemony dessert.

    Four glasses of Limoncello Fool

    Sometimes you are just in the zone and everything you try is fantastic. That’s how this weekend was, hard on my waistline but good for my ego.  Last weekend, it seemed like nothing I tried turned out as expected, so I needed a good weekend.  This is definitely a winner.  Very easy and quick to make especially if you happen to have leftover lemon curd from making Lemon Meringue Cupcakes.  While it’s not necessarily healthy since it’s all cream, it feels light and can look very elegant or fun.  I went for fun the first time and served it in cute wine-glasses and more elegant in my great Aunt Gertrude’s glasses the second time around.  You can use store bought lemon curd, their are plenty of good ones out there, but it is very easy to make especially if you have left over lemons hanging around after making Limoncello.

    Nigella Kitchen by Nigella Lawson

    Two wine glasses filled with limoncello fool

    Limoncello Fool

    Author: Barbara Curry
    Limoncello Fool made with lemon curd and cream with crunchy meringue cookies crumbled throughout. A great lemony dessert.
    5 from 1 vote
    Print Pin
    PREP: 15 minutes
    Chill Time: 2 hours
    TOTAL: 2 hours 15 minutes
    Servings: 4

    Ingredients
     

    • ¾ cup lemon curd
    • 1 teaspoon limoncello or lemon juice up to 2 tsp
    • 1 cup heavy cream
    • 4 small meringue cookies
    • lemon zest
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    Instructions
     

    • Combine the lemon curd and limoncello. Whip cream just until it holds it’s shape.
    • Drizzle half the lemon curd over the cream and gently fold in with a rubber spatula, then do the same with the remaining half. You don’t want it all folded in completely.
    • Crumble the meringue cookies with your fingers into the fool, and gently fold into the mix. Spoon it into 4 small glasses and decorate with lemon zest and a drizzle of lemon curd.
    • You can prepare this 2-3 hours ahead of time and refrigerate.
    Barbara’s Tips + Notes
    • Adapted from Nigella Kitchen

    Nutrition

    Serving: 1serving | Calories: 349kcal | Carbohydrates: 28g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 143mg | Potassium: 57mg | Fiber: 1g | Sugar: 28g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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