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
“Worry does not empty tomorrow of its sorrow – it empties today of its strength.”
~Unknown. Submitted by Ashanti Hoskins. Click here to submit your favorite positive, humorous, or encouraging quotes.
Thanks for this delicious looking recipe….want to make it soon. Do you mind sharing the kind of mixer you use? I am in the market for a new one. It’s definitely time since the mixer I currently use is about 35 yrs. old! Thanks.
My mother used to make a version of this when I was small. I always thought she made it like meringue with egg whites, but I was a kid and what did I know? Anyways, it was always my favorite and like you I love lemon meringue pie. Thanks for this recipe. I will try it ASAP. Thank you again, you’re the BEST!
I hope it taste very similar to your mother’s and brings back lots of memories Debbie!!
How old is your sugar canister? It looks like it may have belonged to your grandmother. Love your website.
It is only several years old Gail. I actually made it! 🙂
This looks yummy! How much does the recipe serve? I have a big family and wonder if I should double??
It will serve 4-6 people, 4 generous servings, 6 small servings.
Oh Christy I forgot to ask you a question I usually use powdered sugar when making whipped cream as it dissolves easier. How do you think it would work since this cream has the lemon juice in it and lemon can curdle milk? I didn’t know if the granulated sugar just worked better with the lemon juice
To those of you who need to subscribe to the newsletter please do you will not be sorry! I always get so excited when I see an email from Christy in my inbox. They are SIMPLY THE BEST!!!!! I love the recipes but she always lifts me up when I am down with her inspirational letters. I wish we got one everyday. Thank you Christy for the apple juice substitute. I too do not like wine. Well the truth of the matter is I have never tasted it just no desire to taste something that smells so bad. Your substitutes for wine is one of the reasons I am such a huge fan of your recipe. Here I sit eating a frozen gogurt but salivating over this “LEMON SYLLABUB” The thought of the smooth, creamy, lemony, goodness slowly dissolving in my mouth makes me drool. it’s late will have to wait until tomorrow to find out. All you fans that were on Facebook you really need to subscribe it is really great and something to look forward to each and every time.
I love Lemon meringue pie, going to try this soon. Thankful for your emails and news letter.