The flavor balance is what makes Lemon Syllabub unforgettable: lively lemon zest, a floral hint from white wine or sherry, and just enough sweetness to keep it light and refreshing. It’s naturally gluten-free and easy to adapt omit alcohol, swap in sparkling lemonade, or dial the tang to your taste. Serve after rich mains to cleanse the palate or as an afternoon treat with biscuits.
Once you master Lemon Syllabub, you’ll have a reliable, elegant dessert that’s endlessly customizable, effortlessly impressive, and always devoured to the last silky spoonful.
Quick Introduction to Lemon Syllabub
Lemon Syllabub is a classic British no-bake dessert where cream is lightly whipped with sugar, lemon zest and juice, and a splash of wine or sherry. The citrus sets the cream into a soft, billowy mousse—tangy, fragrant, and ready in minutes. It’s an easy showstopper for any occasion.
Storage Options
- Chill: Cover and refrigerate up to 2 days; texture may firm slightly as it rests.
- No Freeze: Freezing breaks the emulsion and weeps upon thawing—avoid freezing.
- Make-Ahead: Whip, portion into glasses, cover, and chill 2–24 hours for best flavor melding.
Summary
A bright, creamy, no-bake dessert of whipped cream, lemon, and wine that sets into a feather-light mousse. Elegant, fast, and perfect for make-ahead entertaining.
Equipment
- Mixing bowl (chilled if possible)
- Hand mixer or stand mixer with whisk
- Microplane or fine zester
- Citrus juicer
- Measuring cups and spoons
- Serving glasses or ramekins
Ingredients
- 1 cup (240 ml) cold heavy cream (35% fat)
- 1/3 cup (65 g) superfine sugar (or granulated, whisked briefly to dissolve)
- 1 large lemon, zested (about 2 tsp) and juiced (3–4 tbsp)
- 1/4 cup (60 ml) chilled dry white wine or sweet sherry (optional; see Notes)
- 1 tsp vanilla extract or 1/2 tsp vanilla bean paste
- Pinch of fine sea salt
- To serve: fresh berries, crushed shortbread or gingersnaps, extra zest
Instructions
- In a bowl, combine wine/sherry (if using), lemon juice, lemon zest, sugar, vanilla, and salt. Stir until sugar starts to dissolve; let stand 3 minutes.
- Add the cold heavy cream. Whip on medium-high until soft peaks form and the mixture looks billowy and holds gentle ribbons—about 2–3 minutes. Do not overwhip.
- Taste and adjust: add a teaspoon more sugar for sweetness or a teaspoon more lemon juice for brightness.
- Spoon or pipe into 4–6 small glasses. Chill at least 30 minutes (and up to 24 hours) to set.
- Top with berries and crushed biscuits. Serve cold.
Notes
- Alcohol is traditional but optional. For a family-friendly Lemon Syllabub, replace wine with sparkling lemonade or apple juice and reduce sugar slightly.
- Superfine sugar dissolves faster and yields a silkier texture; pulse granulated sugar briefly in a blender if needed.
- The cream should be very cold to whip quickly and hold soft peaks.
Tips for Success
- Whip to soft peaks only: Overwhipping can make the mixture grainy; it should be cloud-like.
- Balance the flavor: Start with listed sugar and juice, then fine-tune to your sweet-tart preference.
- Chill the bowl and beaters: Faster whipping and better structure.
- Small portions: Lemon Syllabub is rich; serve in petite glasses for the perfect bite.
Additional Tips and Variations
- Elderflower Syllabub: Swap wine for 2 tbsp elderflower liqueur plus 2 tbsp water.
- Ginger Crunch: Fold in 2 tbsp finely chopped crystallized ginger and garnish with gingersnap crumbs.
- Berry Swirl: Ripple in 2 tbsp cooled berry coulis before chilling.
- Lime or Orange: Replace lemon with lime or orange; adjust sugar to taste.
- Dairy-Free: Use well-chilled full-fat coconut cream; flavor will differ but texture is lovely.
Frequently Asked Questions (FAQ)
Can I make Lemon Syllabub without alcohol?
Yes—use sparkling lemonade, apple juice, or extra lemon juice plus 1–2 tbsp water. Reduce sugar slightly if your substitute is sweet.
Why is my syllabub runny?
The cream may have been underwhipped or the mixture too warm. Chill 15 minutes, then whisk briefly to thicken.
Why is it grainy?
It was overwhipped or the sugar didn’t dissolve. Next time, use superfine sugar and stop at soft peaks.
How far ahead can I make it?
Up to 24 hours. Cover well and garnish just before serving.
What should I serve with it?
Fresh berries, shortbread, gingersnaps, or almond biscotti complement Lemon Syllabub beautifully.
Conclusion
Lemon Syllabub delivers maximum elegance with minimal effort: a bright, velvety mousse that assembles in minutes and chills to perfection. Keep this recipe on hand for effortless entertaining and a refreshing finish to any meal.
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