Lemon Syllabub – The Old-World Dessert That Feels Fancy but Takes Minutes
Lemon syllabub is one of those desserts that sounds like it belongs in a vintage cookbook — the kind with delicate teacups, lace napkins, and a little moment of calm after dinner.
But the surprise is this: it’s unbelievably easy. It’s basically a lightly sweetened, lemony cream that whips up into a soft, airy cloud — bright, silky, and elegant without being heavy. No baking. No gelatin. No complicated steps.
It’s the kind of dessert you serve when you want something that feels special… but you don’t want to turn the kitchen upside down.
Lemon Syllabub
Ingredients
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1 cup heavy cream (cold)
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⅓ cup powdered sugar (or ¼ cup granulated sugar)
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3 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract (optional)
Optional for serving:
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Crushed cookies (shortbread, graham crackers)
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Fresh berries
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Mint leaves
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Extra lemon zest
Instructions
1) Chill Your Tools
For the fluffiest syllabub, chill the mixing bowl and whisk for 10 minutes (optional but helpful).
2) Whip the Cream
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Add heavy cream and powdered sugar to a bowl.
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Whip until it starts to thicken (soft peaks).
3) Add Lemon
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Add lemon juice, zest, and vanilla (if using).
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Whip again until soft peaks form — thick, fluffy, and spoonable.
(Don’t overwhip into butter.)
4) Chill
Spoon into cups or small bowls. Chill at least 1 hour for best texture.
5) Serve
Top with berries, crushed cookies, or a little extra zest.
Why This Dessert Works
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Lemon cuts the richness and keeps it bright
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Whipped cream gives airy texture
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No baking needed
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Elegant presentation with minimal effort
It’s light, creamy, and refreshing — perfect after a heavy meal.
Tips for Perfect Lemon Syllabub
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Use fresh lemon juice (bottled won’t taste the same)
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Stop whipping at soft peaks for a silky texture
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Add crushed cookies at the bottom for a “dessert cup” effect
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Want it extra lemony? Add more zest, not more juice
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Chill before serving so flavors blend and it firms slightly
Serving Ideas (Pretty but Easy)
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Layer with berries and cookie crumbs like a parfait
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Serve in wine glasses for a classic look
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Top with shortbread crumbles
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Add a tiny drizzle of honey for a softer sweetness
FAQ – Lemon Syllabub
What is syllabub?
Syllabub is a traditional British dessert made by mixing cream with sugar and citrus (sometimes wine historically) until it becomes light and frothy.
Is lemon syllabub the same as mousse?
Similar texture, but syllabub is simpler — usually just whipped cream, sugar, and lemon.
How long does it last in the fridge?
Best within 24–48 hours. After that, it can start to lose volume.
Can I make it ahead of time?
Yes. Make it a few hours ahead (or the night before) and keep chilled.
