Simple Lemon Syllabub
Syllabub is a dessert that has been around for centuries. I first heard of it in a Tamera Alexander novel (which coincidentally features one of my recipes in the back!) and since it was the beloved favorite of one of the lead characters, my interest as a cook was piqued. I immediately made a version of it and understood full well what all the hub bub was about! Since then, I’ve heard this recipe pop up in all sorts of places, and Mama said they even had it on Downton Abbey a few weeks back.
Love You Some Whipped Cream? You Will Love this Dessert!
You know how you always want a little more whipped cream because it is so good? Well, this dessert is basically glorified whipped cream! If you love lemon meringue pie like me, you’ll especially love this because it kinda ends up tasting like lemon meringue pie flavored whipped cream. It’s just delightfully decadent.
Finally a Simple Recipe for Syllabub
Most recipes online are pretty complicated and I have a firm believe that food and life are really simple, we just insist on complicating them. One of the things I like to do is simplify – so here is my recipe 🙂
Recipe Ingredients:
- Sugar
- One Lemon
- Apple Juice
- Heavy (whipping) Cream.
- *Most recipes call for white wine, but I use apple juice instead. If you enjoy the taste of wine, feel free to substitute.
How to Make A Syllabub
Before starting, zest and juice lemon.
You can zest it with a microplane, zester, or even a cheese grater if you are careful.
How To Zest A Lemon
Don’t push down too much when zesting the lemon, you really want to get the thin yellow peel off without delving into the bitter white part. You can see from this picture that I’m just barely taking the outside skin off, not digging so deep as to hit white.
Note: If you do get too deep and hit white, it’ll be fine. Just keep on going and pretend you didn’t. You know, just like when you turn a corner and run over the curb. Yeah, that never happened either 🙂
To juice it, just cut it in half and squeeze it as best you can into a bowl.
The juice of one lemon is fine.
You can do lemon juice from a bottle but you won’t end up with as much flavor without the zest. If you use bottle lemon juice (which I don’t really recommend, but it will work) add about 1/4 of a cup of it.
This is the part where a lot of recipes have you placing the cream in a bowl and whipping that a little, then gradually adding sugar, then gradually adding juices, etc in a most dainty fashion whilst babying the whole mixture.
In MY recipe, this is the part where you dump every single ingredient into a big old mixing bowl and beat it like it called your mama ugly. Or until thick and slightly stiff 🙂
Like this.
Cover and chill until ready to serve.
Garnish with fresh berries, if desired. Best if served the same day.
To get my Lemon Meringue Pie recipe, please click here.
To get my Lemon Bar recipe, please click here.
To get my Lemon Blossom Cookie recipe, please click here.
Ingredients
- 1 + 1/2 cup heavy cream
- 1/4 cup sugar
- 2 tablespoons apple juice
- Juice of one lemon
- zest of one lemon
- 1/2 teaspoon vanilla
Instructions
- Zest and juice lemon. Place all ingredients (including lemon juice and zest) in large mixing bowl. Beat with an electric mixer, stopping to scrape down sides and stir from the bottom once, until thick and slightly stiff.
- Chill until ready to serve - serve same day.
Nutrition
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To make it even simpler, my grandma (Grandma Jenny of “Grandma Jenny’s Chocolate Chip Cookies”) used to make plain old lemon pudding from a box mix and then stir in a bunch of Cool-Whip. I’ve always loved that, and I imagine it’s probably along the same lines as this dessert!
Christy,
I have the same Hazel Atlas Big Top Peanut Butter dessert dishes along with the iced tea glasses! They were my dear sweet Mama’s who went to Heaven in 1992. I enjoy your posts and weekly newsletter so much.
Blessings,
Phyllis
Hi Christy, my wife gave me your Southern Plate cookbook for Christmas. I think it was a hint for me to get out in the kitchen and rattle those pots and pans….which I love to do. Thanks for your emails which are great recipes and also inspirational. Love your “from the heart” writings. I grew up in the South as the son of a coal miner (and am proud of it) so I can identify with your feelings when someone messes’ with your bacon grease. Can I still send a SASE and get a signed page to put in my cookbook? So proud and so happy for you and your family.
Maybe to trick Facebook you could set up separate accounts then just split your readers (have us resubscribe) then send out your page separately. You could copy & paste then send on.
Some for the recipes using Splenda instead sugar I have used in the past has turned out to sweet. Maybe it will turn out better this time. Good Luck!
Thanks Pam for responding.
The name ‘Syllabub’ has always intrigued me! Little did I know I might actually be able to make it, thanks to you!
Glenda, I am going to try it with Splenda too! I am going to try equal amount first and then add more if needed.