Servings: 6
Total Time: 1 hour 10 minutes
Difficulty: Easy
Calories per Serving: ~280
Macros (approx.): Protein 2g | Carbs 18g | Fat 24g
Intro Paragraph
There’s something timeless about a dessert that feels indulgent but effortless. Lemon syllabub is exactly that kind of treat — airy, silky, and bursting with fresh citrus flavor. It’s the kind of dessert you make when you want something special without turning on the oven or committing to a long prep.
This lemon syllabub comes together in minutes, yet tastes like something you’d order at a classic European café. The combination of whipped cream, real lemon juice, and gentle sweetness creates a dessert that’s light on the palate but deeply satisfying.
Whether you’re craving a refreshing finish to dinner or a simple make-ahead dessert for guests, this lemon syllabub delivers elegance, balance, and comfort in every spoonful.
Look at the Recipe
- Light, fluffy texture with bright lemon flavor
- No baking required — just whip and chill
- A simple, elegant dessert that feels special without the effort
Ingredients Needed
- 1½ cups heavy cream
- ¼ cup granulated sugar
- 2 tablespoons apple cider, apple juice, or lemon juice
- Zest and juice of 1 large lemon
- ½ teaspoon vanilla extract
Optional: For a classic version, replace the juice with sherry or brandy.
How to Make Our Lemon Syllabub
- Combine ingredients.
In a large bowl, add the heavy cream, sugar, apple juice (or other acidic liquid), lemon juice, lemon zest, and vanilla extract. - Whip until thick.
Using a hand mixer or stand mixer, whip the mixture until it thickens and forms soft-to-stiff peaks. The texture should be light, airy, and spoonable. - Chill to set.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step helps the syllabub firm up and develop flavor. - Serve and enjoy.
Spoon into serving glasses or bowls. Serve chilled on its own or with fresh berries for extra contrast.
Storage & Serving Suggestions
- Store lemon syllabub in an airtight container in the refrigerator for up to 2 days.
- Serve in small glasses for an elegant dessert presentation.
- Pair with fresh raspberries, strawberries, or crushed shortbread cookies for added texture
