Lemon Fool with Strawberry Salsa Recipe


Lemon curd:
  • 6 yolks
  • 120ml cup lemon juice
  • Zest of 1 lemon
  • 225g sugar
  • 115g stick unsalted butter
  • Pinch salt

Fresh strawberry salsa:

  • 200g diced strawberries
  • 125g raspberries
  • 54g brown sugar
  • Jalapeño pepper, finely chopped (as much or as little as you like)
  • 1 tbsp lemon juice
  • 1 tbsp tequila (optional)
  • Zest of half lemon

To assemble:

  • 20g marcona almonds, chopped
  • 350ml heavy whipping cream, whipped to soft peak
  • Zest of half lemon


  1. For the Lemon Curd: Whisk together all the lemon curd ingredients except the butter in a large metal bowl. Place the bowl over a pot of gently simmering water set up as a double boiler. Stir constantly with a rubber spatula until the lemon curd begins to thicken, about 10 minutes. Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding. If there are any lumps, strain the curd into a container; then cover with plastic wrap and place in the freezer until cool. Then refrigerate.
  2. For the strawberry salsa: Combine all the strawberry salsa ingredients in a bowl and allow to sit for at least an hour, until the sugar has dissolved (Can be made a day ahead).
  3. To assemble: Fold the chilled lemon curd, whipped cream (reserve about ½ cup for topping the fools) and zest together. Spoon a few tablespoons into each glass. Top with a couple tablespoons of the salsa. Repeat until the glasses are full. Top with a dollop of whipped cream and chopped almonds. Can be assembled an hour before serving.

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