Lemon Syllabub
(Classic British Dessert)
A light, creamy, citrusy dessert made with whipped cream, lemon, and a touch of sweetness. Traditionally served chilled in glasses.
Ingredients
- 1 cup (240 ml) heavy whipping cream (cold)
- 1/3 cup powdered sugar (adjust to taste)
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- 1–2 tablespoons white wine, champagne, or sherry (optional, traditional)
Instructions
- Whip the cream
In a cold bowl, whip the heavy cream until it starts to thicken (soft peaks). - Add flavor
Gradually add the powdered sugar, lemon zest, lemon juice, vanilla, and wine (if using). - Whip again
Continue whipping until the mixture is thick, fluffy, and holds soft to medium peaks.
Don’t overwhip—syllabub should be light and airy. - Chill
Spoon or pipe into serving glasses.
Refrigerate for at least 1 hour to set and develop flavor.
Serving Ideas
- Serve with shortbread biscuits
- Top with fresh berries
- Garnish with extra lemon zest or mint
- Layer with crushed cookies for a fancy look
Tips
- If you like it less tart, reduce lemon juice to 2 tablespoons
- For a non-alcoholic version, just skip the wine—it’s still delicious
- Best eaten within 24 hours