This elegant and light-as-air Lemon Syllabub has just 4 ingredients! Cream and booze form the perfect combination in this classic British recipe. It's naturally gluten free too. If you like a homemade dessert which can be made in 10 minutes or less, read on.
I love desserts in pots like this Chocolate Orange recipe. You can't beat them for ease and downright deliciousness.
This recipe is definitely a welcome throwback from the 80s when this dessert was made popular by superstar British cooks like Delia Smith and Mary Berry.
What is Lemon Syllabub?
A forgotten classic English dessert, syllabub dates from the 16th Century! Its made by simply whipping cream and adding sugar, lemon, and wine. Spooned into glasses - the result is a tangy, light and luscious pot of boozy lemony goodness.
Why You Should Try these lemon pots
- They're so easy yet still really impressive! My kind of dessert.
- They can be made in advance and chilled in the fridge. Perfect for easy entertaining.
- They're a great way to use up any leftover white wine you might have lurking in the fridge.
- Lemon syllabub is very versatile. And if you're making it for kids or someone that doesn't drink alcohol it's fine to leave the booze out and replace with fruit juice.
How to make Lemon Syllabub
A full printable recipe card with measurements is below
These pots are super simple to make. All you need is cream, sugar, lemon juice and zest and some white wine.
Start by mixing the cream and sugar together. I used a stand mixer but you can use a handheld electric whisk or even whip it by hand (and give those arms a workout 😉
Whip the cream and sugar together until you start to see soft peaks.
Next slowly add the lemon juice and most of the zest and the wine, whisking all the time. Then all you have to do is carefully spoon the syllabub into glasses and top with the remaining zest.
Tips For Making the best Lemon Syllabub
Make sure you don't over whip the cream!
Keep a close eye on it as you whisk, especially if you’re using a stand mixer. It can over whip quickly.
Start on a low speed and never leave the mixer whilst you're whipping. The perfect time to stop is when the cream thickens and starts to form little peaks.
You will know if it is over whipped as the texture turns very clumpy and almost curd like.
HOW TO RESCUE OVER WHIPPED CREAM
If the worst happens all is not lost. Add a few tablespoons of fresh cream to the grainy whipped cream. Gently whisk it in by hand and it should smooth back out.
Can you make Lemon Syllabub without an electric whisk?
Yes you can! Whisk the cream in a large roomy mixing bowl wedged on a damp tea towel, until you get the soft peaks needed. It's a great arm work out.
But it will definitely take a lot longer than whisking it with an electric appliance.
Variations on Lemon Syllabub
If you'd like an extra boozy kick to your dessert, add a shot of brandy when you mix in the liquid.
If you don't want to use booze you can add orange juice and give it a clementine vibe.
Another great alternative is to add a spoon or two of lemon curd with the lemon juice.
How can I make Lemon Syllabub healthier?
If you're looking for a lighter dessert try making it with half cream and half 0% Greek yoghurt. All the flavor but less fat!
It's also delicious served with berries, to increase the fruit and fiber content.
How long in advance can I make Lemon Syllabub
It can be made up to 24 hours in advance. Cover and store in the refrigerator until needed.
How To Serve this dessert
Lemon Syllabub is delicious served alone or with berries.
Since it's quite rich it also goes well with crunchy cookies - almond thins, biscotti and shortbread are all delcious to serve alongside.
Pin This Lemon Syllabub Recipe For Later
What Do You Think?!
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More Sweet & Snack Recipe Ideas
- 1 cup Heavy Cream
- ¼ cup Sugar
- ½ Lemon - zest and juice
- ¼ cup White Wine
- Using a stand mixer with the whisk attachment, or an electric hand held whisk, whip the cream and sugar together until you start to see soft peaks.
- Mix the wine, the lemon juice and most of the lemon zest together in a small bowl. Reserve some zest for the topping.
- Add the liquid to the cream slowly, whisking all the time. It's important to add the liquid gradually to make sure the mixture doesn't split.
- When everything is incororated, carefully spoon into glasses or ramekins. Try to keep the rim of the glass clean and wipe away any excess with a clean damp dish towel.
- Sprinkle with the remaining lemon zest.
- Serve alone or with berries, biscotti, shortbread or almond thins if desired.
This recipe has been shared with the #CookBlogShare community https://www.lavenderandlovage.com/2021/02/flipping-great-pancakes-cookblogshare-week-6.html
This recipe is right up my street, I love any dessert flavoured with lemon, particularly one that is simple to make. Great recipe.
Chloe Edges says
I love how delicious and simple this is. Can't wait to try it at my next dinner party.... oh wait...lockdown! Maybe I'll just eat 4 to myself instead!
Karen Booth says
I love lemon syllabub and often make it for an after Sunday dinner dessert! Thanks so much for linking up to #CookBlogShare week 6 - Karen
This looks beautifully soft and fresh. I bet this is perfect in the summer!