How to make perfect Lemon Syllabub

Here’s how to make perfect Lemon Syllabub — light, creamy, and gently tangy 🍋
It’s a classic dessert, but surprisingly easy when you know the little tricks.

🍋 Perfect Lemon Syllabub

Ingredients (serves 4–6)

• 1 cup heavy cream, very cold

• ¼ cup granulated sugar (or superfine, if you have it)

• Zest of 1 lemon

• 3 tbsp fresh lemon juice

• 2 tbsp white wine, sherry, or prosecco (traditional but optional)

Instructions

1. Infuse the sugar

   • Rub lemon zest into the sugar with your fingers until fragrant.
     (This releases the lemon oils — key for big flavor.)

2. Whip the cream

   • In a chilled bowl, whisk the cold cream with the lemon sugar until soft peaks form.

   • Don’t overwhip — it should stay light and spoonable.

3. Add the liquids

   • Gently fold in lemon juice and wine.

   • The cream will thicken slightly as the acid reacts — this is normal.

4. Chill

   • Spoon into glasses or bowls.

   • Chill at least 1 hour (up to 24 hours) for best texture.

How to Make It Perfect (Key Tips)

• Cold cream is essential for proper thickening

• Add lemon juice gradually — too much at once can split the cream

• Soft peaks > stiff peaks (it should feel airy, not heavy)

• Chill time improves both flavor and texture

Serving Ideas

• Crushed shortbread or cookies on the bottom

• Fresh berries on top

• A sprig of mint or extra lemon zest

Common Mistakes

❌ Overwhipping the cream
❌ Bottled lemon juice
❌ Adding acid before whipping

If you want a more traditional 18th-century version, a no-alcohol version, or a make-ahead party style, I can show you that too