Ready to whip up something delightfully light, tangy, and utterly charming? This Lemon Syllabub is like a little cloud of creamy, citrusy heaven that melts in your mouth. It’s a classic British dessert that’s both elegant and surprisingly simple—perfect for impressing friends or treating yourself after a long day. Imagine the zing of fresh lemon paired with a sweet, airy creaminess that dances on your taste buds. Trust me, this one’s a total crowd-pleaser and a lovely change from your usual sweets.
Why You’ll Love Lemon Syllabub
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re finishing a special dinner or looking for a refreshing summer treat, here’s why this dessert is a keeper:
Versatile: Easy to dress up with berries or a sprinkle of zest for extra flair.
Budget-Friendly: Simple pantry staples create a dessert that feels luxe.
Quick and Easy: Whips up in minutes with minimal effort.
Customizable: Adjust sweetness or tanginess to suit your mood.
Crowd-Pleasing: Light, fluffy, and refreshingly different—perfect for any occasion.
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Ingredients in Lemon Syllabub
Heavy Cream
The base that’s whipped to airy perfection.
Lemon Juice and Zest
Freshly squeezed and grated for that bright, citrus punch.
Sugar
Just enough sweetness to balance the tart lemon.
White Wine or Sparkling Wine (Optional)
Adds a subtle, festive touch and complexity.
Vanilla Extract
A hint of warmth and depth.
Instructions
Chill Your Tools
Start with a chilled mixing bowl and beaters to help the cream whip beautifully.
Whip the Cream
Beat heavy cream with sugar and vanilla until soft peaks form.
Add Lemon and Wine
Gently fold in fresh lemon juice, zest, and wine (if using) until just combined. The mixture should be light and fluffy.
Spoon Into Serving Dishes
Divide the syllabub into pretty glasses or bowls for an elegant presentation.
Chill and Serve
Refrigerate for at least an hour to let the flavors meld and the dessert set slightly. Garnish with extra lemon zest or fresh berries before serving.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
How to Serve Lemon Syllabub
Serve this dessert alongside:
Fresh Berries: Strawberries, raspberries, or blueberries add vibrant color and flavor.
Shortbread Cookies: A buttery crunch pairs perfectly with the creamy texture.
Light Cakes: Sponge cake or pound cake complements the citrus notes nicely.
On Its Own: Simple, elegant, and delightful as is.
Additional Tips
Use Fresh Lemons: For the brightest flavor, always use fresh lemon juice and zest.
Don’t Overbeat: Whip cream until soft peaks; overbeating can turn it grainy.
Experiment with Wine: Try different wines like prosecco or a sweet white wine for variation.
Make Ahead: Prepare in advance and keep chilled until serving.
Dairy-Free Option: Substitute with coconut cream for a vegan twist.
FAQ Section
Q1: Can I use bottled lemon juice?
A1: Fresh is best for flavor, but bottled works in a pinch.
Q2: What if I don’t want to use wine?
A2: Simply omit it—the dessert will still be delicious.
Q3: Can I make this ahead of time?
A3: Yes, refrigerate for up to 24 hours; it may separate slightly but can be whipped again.
Q4: How do I store leftovers?
A4: Keep refrigerated in an airtight container for up to 2 days.
Q5: Can I add other citrus flavors?
A5: Absolutely! Try orange or lime zest for a twist.
Q6: Is this dessert suitable for kids?
A6: If skipping the wine, yes, it’s kid-friendly.
Q7: How do I prevent the cream from curdling with lemon juice?
A7: Fold in lemon juice gently after whipping the cream; don’t overmix.
Q8: What’s the best way to serve it?
A8: Serve chilled in clear glasses to showcase the lovely texture.
Q9: Can I use flavored extracts instead of vanilla?
A9: Yes, almond or lemon extract can add a fun twist.
Q10: How many servings does this recipe make?
A10: Typically serves four, but you can easily double or halve it.
Conclusion
The Lemon Syllabub is a refreshingly simple dessert that feels special and indulgent all at once. Light, creamy, and bursting with citrus zing, it’s perfect for any season and every occasion. Give it a try—you’ll be hooked on this airy, tangy delight in no time!
Print
Lemon Syllabub
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A traditional English dessert made with whipped cream, lemon juice, and a touch of sweetness, resulting in a light, frothy, and tangy treat perfect for summer.
Ingredients
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp sweet white wine or sherry (optional)
Instructions
- In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold in the fresh lemon juice, lemon zest, and white wine or sherry if using.
- Continue to whip gently until the mixture thickens but remains light and airy.
- Serve immediately in chilled glasses or refrigerate for up to 2 hours before serving.
- Garnish with extra lemon zest or a thin lemon slice if desired.
Notes
- Use chilled cream and bowl for best whipping results.
- Adjust sweetness by adding more or less powdered sugar.
- Can substitute lemon juice with other citrus juices like lime or orange.
- Omit alcohol for a kid-friendly version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: English
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 15mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg