Lemon syllabub is a classic dessert with roots in British kitchens, traditionally known for its light, creamy texture and bright citrus flavor. While the original versions often include wine or spirits, this alcohol-free Lemon Syllabub keeps everything simple, fresh, and family-friendly—without losing any of its elegance. It’s a dessert that feels special yet takes very little effort, making it perfect for dinner parties, afternoon treats, or moments when you want something sweet but not heavy.
This version relies on the natural acidity of fresh lemon juice to gently thicken whipped cream, creating a silky, mousse-like texture. The flavor is clean and refreshing: creamy at first bite, followed by a lively lemon finish. Served chilled, it’s especially lovely after a rich meal or on warm days when you want a dessert that feels light and uplifting.
Ingredients (Serves 4–6)
- 500 ml (2 cups) heavy whipping cream, very cold
- 120 g (½ cup) powdered sugar, sifted
- Zest of 2 lemons
- 80 ml (⅓ cup) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Optional for Serving
- Crushed shortbread biscuits or cookies
- Fresh berries (strawberries, raspberries, or blueberries)
- Extra lemon zest for garnish
- Mint leaves
Detailed Instructions
1. Prepare the Lemons
Wash the lemons thoroughly. Using a fine grater or zester, remove the zest from two lemons, being careful not to include the bitter white pith. Set the zest aside. Then squeeze the lemons to obtain 80 ml (⅓ cup) of fresh juice. Fresh juice is essential here—it provides the brightness and natural thickening needed for the dessert.
2. Whip the Cream
Pour the cold heavy cream into a large mixing bowl. Using an electric hand mixer or stand mixer, whip the cream on medium speed until it begins to thicken. Gradually add the powdered sugar while mixing.
Continue whipping until the cream reaches soft peaks. At this stage, the cream should hold its shape but still look smooth and creamy. Avoid overwhipping, as this can make the syllabub grainy.
3. Add Flavorings
Gently fold in the lemon zest and vanilla extract using a spatula. This step ensures the zest is evenly distributed without deflating the whipped cream.
4. Incorporate the Lemon Juice
Slowly drizzle the lemon juice into the cream mixture while gently folding. As the lemon juice is added, the cream will thicken slightly due to the acidity reacting with the dairy.
Fold just until fully combined. The texture should be light, airy, and spoonable—similar to a soft mousse.
5. Chill the Syllabub
Spoon the lemon syllabub into individual serving glasses, dessert bowls, or small jars. Cover loosely and refrigerate for at least 1 hour, or up to 4 hours. Chilling allows the flavors to meld and the texture to set beautifully.
Serving Suggestions
Lemon syllabub is elegant on its own, but it also pairs wonderfully with simple additions:
- Spoon it over crumbled shortbread for contrast
- Top with fresh berries for extra freshness
- Layer it in glasses with crushed biscuits for a parfait-style dessert
- Garnish with lemon zest or mint for a polished look
Serve it well chilled for the best flavor and texture.
