Here’s a classic Lemon Syllabub—light, creamy, and citrusy 🍋
It’s a traditional dessert that’s quick and elegant.
Lemon Syllabub
Ingredients
- 1 cup heavy cream (cold)
- ¼ cup sugar (superfine if possible)
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 tbsp honey or powdered sugar (optional, for extra sweetness)
- Vanilla extract (optional, just a few drops)
Instructions
- Whip the cream
In a bowl, whisk or beat the cream until it thickens and forms soft peaks. - Sweeten & flavor
Gently fold in the sugar, lemon zest, lemon juice, and honey (if using).
Add a tiny splash of vanilla if you like. - Chill
Spoon into serving glasses or bowls.
Chill for at least 30 minutes so the flavors develop. - Serve
Garnish with extra lemon zest, berries, or crushed biscuits.
Texture tip
- Soft & mousse-like: Stop at soft peaks
- Thicker, spoonable: Whip just a bit more (don’t overwhip)
Serving ideas
- With shortbread or sponge cake
- Layered with berries
- As a light finish after a rich meal
If you want, I can give you a modern no-alcohol version, a traditional English-style syllabub, or a lemon-orange twist 🍋🍊
