Description
Indulge in the bright and creamy goodness of Lemon Cream Syrup, a versatile topping that adds a zesty touch to your favorite dishes.
Ingredients
Scale
For the Lemon Cream Syrup:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a small saucepan over medium heat, combine cream, sugar, and butter. Stir until the butter melts and sugar dissolves.
- Continue cooking, stirring often, until the syrup thickens slightly and coats the back of a spoon, about 5–7 minutes.
- Remove from heat and let cool for a few minutes before serving warm over pancakes, waffles, or desserts.
- Store leftovers in the refrigerator for up to 1 week and reheat gently before use.
Add lemon zest, lemon juice, vanilla extract, and a pinch of salt.
Notes
- For a stronger lemon flavor, add extra zest or a drop of lemon extract.
- This syrup also makes a delicious drizzle over pound cake or fresh berries.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Condiment, Sauce
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 25 mg
