This Lemon Syllabub is a classic, centuries-old English dessert that is incredibly elegant yet remarkably simple to make.1 It is essentially a stabilized, flavored whipped cream that becomes thick and luscious thanks to the reaction between the dairy and the acidic lemon juice.

 

Lemon Syllabub
Ingredients:
INGREDIENTS AMOUNT
Heavy cream 1 1/2 cups
Granulated sugar 1/4 cup
Acidic juice (Apple cider, apple juice, or lemon juice) 2 tablespoons
Large lemon (zested and juiced) 1
Vanilla extract 1/2 teaspoon
How to Make Lemon Syllabub:
Step 1: Combine the Ingredients: In a large, chilled mixing bowl, combine the 1 1/2 cups of heavy cream, 1/4 cup of sugar, and 2 tablespoons of your chosen acidic juice (apple or extra lemon).2 Stir in the freshly squeezed juice and zest from 1 large lemon, along with the 1/2 teaspoon of vanilla extract.

 

Step 2: Whip to Stiff Peaks: Using an electric hand mixer or a whisk, whip the mixture until it is thick and holds stiff peaks. Be careful not to over-whip into butter, but it should be firm enough to hold its shape when spooned.

 

Step 3: Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the texture to become even more velvet-like.3

Step 4: Serve: Spoon or pipe the syllabub into individual glasses or dessert coupes. Serve chilled.

Serving Suggestions
Classic Presentation: Serve in clear glass flutes to show off the creamy texture, topped with a thin shaving of lemon zest.

Fruit Pairing: This is divine when served alongside fresh raspberries or shortbread cookies for dipping.