Lemon syllabub is one of those old, elegant desserts that feels almost magical in its simplicity. With no eggs, no baking, and only a handful of ingredients, it transforms cream, sugar, and lemon into a light, airy cloud that tastes both rich and refreshing. Somewhere between whipped cream and mousse, syllabub has a soft, spoonable texture and a bright citrus lift that makes it perfect after a heavy meal.
Historically, syllabub was made by curdling fresh cream with wine or cider straight from the cow, then skimming off the frothy top. Modern versions keep the spirit but use whipped cream and lemon juice to create that same gentle thickness and tangy sweetness.
This lemon version is delicate but full of flavor, with a silky body and a clean, zesty finish.
Ingredients
-
1 cup (240 ml) cold heavy whipping cream
-
¼ cup (50 g) granulated sugar
-
2 tablespoons fresh lemon juice
-
1 tablespoon finely grated lemon zest
-
2 tablespoons sweet white wine, sherry, or lemon liqueur (optional but traditional)
-
½ teaspoon vanilla extract
-
Extra lemon zest or thin peel strips for garnish
Step 1: Chill your tools
