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Lemon Syllabub

A light, zesty dessert with old-world charm

There’s something quietly magical about desserts that don’t try too hard. Lemon syllabub is one of those rare treats—elegant without effort, indulgent without heaviness. It feels like something you’d be served at a long wooden table in the English countryside, sunlight streaming through lace curtains, dessert spoons clinking softly against glass.

With just cream, lemon, and sugar, this centuries-old dessert transforms into a cloud-like spoonful that’s bright, silky, and impossibly refreshing. No oven. No stovetop. No stress. Just a bowl, a whisk, and a few minutes standing between you and a dessert that tastes far more impressive than it has any right to be

Why You’ll Love This Recipe

• No-bake and no-cook — perfect for warm days
• Ready in minutes with minimal effort
• Light, airy texture similar to mousse
• Bright citrus flavor that balances rich cream
• Elegant enough for dinner parties
• Naturally thickened — no gelatin or eggs
• Easy to customize with fruit, herbs, or liqueur

Ingredients

Serves 4

• 1 cup (240 ml) cold heavy whipping cream
• 3 tablespoons powdered sugar (adjust to taste)
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• Optional garnish: fresh berries, crushed shortbread, mint leaves

Equipment Needed

• Medium mixing bowl (chilled if possible)
• Hand whisk or electric mixer
• Microplane or fine grater
• Citrus juicer
• Serving glasses or small bowls

Step-by-Step Instructions

1. Prepare the Lemon

Zest the lemon first, then juice it. Fresh lemon juice is essential—it reacts with the cream to naturally thicken the dessert and gives syllabub its signature tang.

2. Combine the Ingredients

Pour the cold cream into a mixing bowl. Add powdered sugar, lemon juice, and lemon zest.

3. Whisk Gently

Whisk until the mixture thickens and forms soft, billowy peaks. This should take 1–3 minutes depending on your method. Stop as soon as it holds its shape—do not overwhip.

4. Taste and Adjust

Taste the syllabub. Add a touch more sugar if you prefer it sweeter, or a drop more lemon juice for extra brightness.

5. Chill and Serve

Spoon into serving glasses and refrigerate for at least 30 minutes to allow the texture to set and flavors to meld.

Pro Tips

• Use cold cream — it whips faster and holds better
• Do not overwhip — syllabub should be soft, not stiff
• Zest lightly — avoid the bitter white pith
• Powdered sugar dissolves best for silky texture
• Chill before serving for the best mouthfeel
• Serve in glasses for an elegant presentation

Variations & Substitutions

• Vanilla Lemon Syllabub: Add ½ teaspoon vanilla extract
• Limoncello Syllabub: Replace 1 tablespoon lemon juice with limoncello
• Dairy-Light Version: Use ½ cup cream + ½ cup Greek yogurt
• Orange Syllabub: Swap lemon for fresh orange juice and zest
• Berry Syllabub: Fold in mashed raspberries or strawberries

Serving, Pairing & Storage

How to Serve

• In chilled glasses with a spoon
• Layered with berries for a parfait-style dessert

Pairs Well With

• Shortbread cookies or digestive biscuits
• Sponge cake or ladyfingers
• Afternoon tea or espresso

Storage

• Refrigerate up to 24 hours
• Best eaten fresh — texture softens over time

Freezing

• ❌ Not recommended (cream separates)

Frequently Asked Questions

Why did my syllabub turn runny?
It was likely under-whipped or the cream wasn’t cold enough.

Can I make it ahead of time?
Yes, but for best texture, serve within 24 hours.

Can I use bottled lemon juice?
Fresh is strongly recommended — bottled juice lacks acidity and aroma.

Is syllabub the same as whipped cream?
No — lemon juice chemically thickens the cream, creating a silkier texture.

Can I make this sugar-free?
Yes, use powdered erythritol or monk fruit sweetener.