Name: Lemon Syllabub Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 cup heavy cream; 1/3 cup granulated sugar; zest of 1 lemon; 1/4 cup fresh lemon juice; 2 tablespoons white wine or sherry (optional); 1 teaspoon vanilla extract; lemon slices or zest curls for garnish

Jump to Recipe·Print Recipe

Lemon Syllabub is that sunshine-in-a-glass dessert you never knew you needed, but after one bite you’ll want to make it every time the craving for something sweet and tangy strikes. Silky smooth, whipped with fresh lemon, and boasting that timeless British flair, it’s both elegant enough for guests and easy enough for a weeknight treat. What I love most is how Lemon Syllabub manages to taste rich and decadent while still being feather-light, with a kiss of citrus keeping things bright and refreshing from the very first spoonful to the last creamy trace.

Ingredients You’ll Need

For the Lemon Syllabub:
- 1 cup heavy cream
- 1/3 cup granulated sugar
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 tablespoons white wine or sherry (optional)
- 1 teaspoon vanilla extract
- lemon slices or zest curls for garnish

How to Make Lemon Syllabub

Step 1: Whip the Cream and Sugar

Start by pouring your heavy cream into a chilled mixing bowl—this helps with thickening and makes the process almost effortless. Sprinkle in the sugar and whisk (or use an electric beater for ease) until lovely soft peaks form. You’re aiming for pillowy, not stiff or dry, so take care not to overdo it. This step gives Lemon Syllabub its dreamy, cloud-light body.

Step 2: Add Lemon Zest and Juice

Next, fold in the vibrant lemon zest and pour in the freshly squeezed lemon juice. The zest delivers layers of aroma, while the juice brings a zingy punch that wakes up the cream. Fusing these in at this stage helps distribute that captivating citrus flavor throughout.

Step 3: Incorporate Wine or Sherry and Vanilla

If you’re feeling a little swanky, add a splash of white wine or sherry for a gentle warmth and extra complexity (or simply skip for a classic non-alcoholic Lemon Syllabub). A teaspoon of vanilla extract ties everything together with a subtly sweet, floral note. Continue to whip gently—just enough for everything to blend and the mixture to thicken even more.

Step 4: Spoon and Chill

Once the mixture holds soft, glossy peaks, carefully spoon it into individual dessert glasses or bowls. Don’t fuss too much about perfection; syllabub is charmingly rustic by nature. Place the glasses in the refrigerator for at least an hour so the flavors meld and the dessert firms up slightly, taking on its signature mousse-like texture.

Step 5: Garnish and Serve

Right before serving, dress up each Lemon Syllabub with a twirl of lemon zest or a thin lemon slice. This little flourish adds freshness and makes each glass look effortlessly special. Scoop in and enjoy immediately.

How to Serve Lemon Syllabub

Garnishes

Garnishing Lemon Syllabub is where you can have a playful touch—top each serving with elegant ribbons of lemon zest, a sprinkle of finely chopped candied peel, or edible flowers if you’re feeling whimsical. A small mint leaf or a dusting of confectioners’ sugar also adds personality and a hint of contrast.

Side Dishes

This luscious dessert pairs beautifully with crisp, buttery shortbread cookies or fresh berries, which tame the richness and offer a contrast of texture. If you want to keep it traditional, seek out classic British biscuits or dainty almond tuiles—a sophisticated yet simple finishing touch for the ultimate treat.

Creative Ways to Present

For a playful twist at your next dinner party, layer Lemon Syllabub in a trifle bowl with crushed meringues, or drizzle with a spoonful of berry compote. Mini mason jars or vintage tea cups make for adorable single-serve presentations. You can even serve it in hollowed-out lemons for a show-stopping, all-lemon affair!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Syllabub in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to two days. The texture remains silky and luscious, but be sure to keep it chilled so it continues to set and doesn’t lose its lovely airiness.

Freezing

While Lemon Syllabub is at its absolute best fresh, you can freeze it if needed. Spoon it into freezer-safe containers and freeze for up to a month. Thaw in the refrigerator overnight before serving. The texture may become slightly more icy, but a gentle stir revives much of its cloud-like charm.

Reheating

There’s no need to reheat Lemon Syllabub—in fact, this is one dessert that’s strictly meant to be enjoyed cold. If it has been stored in the freezer, letting it come to fridge temperature will restore its original creamy texture.

FAQs

Is Lemon Syllabub safe for kids if it contains alcohol?

If you wish to serve Lemon Syllabub to children, simply omit the wine or sherry—this won’t diminish the magic of the dessert at all. The result will be just as delightful, and perfectly suitable for everyone to enjoy.

Can I make Lemon Syllabub with other citrus fruits?

Absolutely! While classic Lemon Syllabub is unbeatable in its sunny brightness, you can swap lemon for orange or lime for a different twist. Adjust the sugar to taste since other citrus fruits can be sweeter or more tart.

What’s the best kind of cream to use for syllabub?

Always reach for heavy (double) cream rather than light or ultra-pasteurized versions. The higher fat content ensures your Lemon Syllabub will whip up into a stable, velvety cloud that won’t collapse before serving.

Can I make Lemon Syllabub ahead of time?

Yes! Lemon Syllabub is practically designed for making ahead. Prepare and chill several hours before your event—the flavor only improves as it rests, making entertaining gloriously stress-free.

Does Lemon Syllabub contain gluten?

Traditional Lemon Syllabub is naturally gluten-free. Just double-check any cookies or accompaniments if serving to those with sensitivities.

Final Thoughts

If you’ve never tried making Lemon Syllabub at home, this is your gentle nudge to do so. It’s a recipe that’s equal parts impressive and effortless, turning a few humble ingredients into a dessert that always feels like a celebration. Give it a try and let this classic British treat brighten your table—and your day!

Lemon Syllabub Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Indulge in the creamy, tangy goodness of this classic British dessert. Lemon Syllabub is a refreshing and light treat that’s perfect for any occasion. With a zesty lemon flavor and a hint of sweetness, it’s sure to impress your guests.

Ingredients

Scale

For the Lemon Syllabub:

1 cup heavy cream
1/3 cup granulated sugar
zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons white wine or sherry (optional)
1 teaspoon vanilla extract
lemon slices or zest curls for garnish

Cook Mode Prevent your screen from going dark

Instructions

Whip the Cream: In a mixing bowl, whip the cream with sugar until soft peaks form.
Combine Ingredients: Gently fold in lemon zest, lemon juice, wine or sherry if using, and vanilla extract.
Finish the Mixture: Continue whipping just until thick and airy. Spoon the mixture into dessert glasses or bowls.
Chill: Refrigerate for at least 1 hour to allow the flavors to meld.
Garnish and Serve: Garnish with lemon slices or zest curls before serving.