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If there is one truth society cannot deny, it is this: when life grows dramatic (as it so often does), a light, luxurious dessert is not merely a treat—it is a necessity. Enter lemon syllabub, that bright and billowy confection of cream, citrus, and sweetness, which tastes as though it were devised for candlelight, gossip, and a second cup of tea.

This recipe is my invitation to you to host your own little moment of Regency indulgence—no titled guests required. Lemon syllabub is quick, impressive, and deceptively easy, yet it arrives at the table with all the airy grandeur of a dessert that has been whispered about for weeks.

Whether you are planning a Bridgerton watch party, a fancy afternoon tea spread, or simply a quiet evening with a spoon and your thoughts, this lemon syllabub will serve you faithfully—soft, tart, sweet, and altogether charming.

What Is Lemon Syllabub?

Lemon syllabub is a classic English dessert made by whipping cream with sugar and lemon until it becomes light, mousse-like, and softly set. It is wonderfully old-fashioned in spirit and utterly modern in ease: no baking, no tempering, no fussing over finicky custards. Just a bowl, a whisk, and the sort of confidence one develops after surviving a season in polite society.

The flavor is the true star: zesty lemon brightens the cream, while sugar rounds everything into a smooth, dreamy finish. Served in small glasses with a little garnish, it looks positively fit for a ballroom—yet it takes minutes.

Why You’ll Love This Lemon Syllabub Recipe

Fast: Ready to chill in about 10 minutes
Elegant: Looks like a dessert from a grand tea table
Perfect for entertaining: Make ahead and serve in individual cups
Fresh and light: A bright finish after rich foods
No bake: Ideal when you want maximum praise with minimal effort

If you have ever wished to serve a dessert that inspires delighted gasps—without losing your afternoon to the kitchen—this is the one.

Ingredients for Lemon Syllabub

For about 6 small servings (teacup-worthy, of course):

1 cups- heavy whipping cream, very cold
3 tbsp granulated sugar
1 large lemon (you’ll use zest + juice)
2 tablespoons lemon juice (plus more to taste)
1 teaspoon vanilla extract (optional, but very agreeable)
1 tbsp white wine (optional for a more elegant taste)
Pinch of fine salt

Optional, but charming for serving:

How to Make Lemon Syllabub

First Step: Zest and juice your lemons

Zest first (always), then juice. You want the zest fine and fragrant—this is where the perfume lives.

Second Step: Dissolve the sugar

In a medium bowl, rub the lemon zest into the sugar with your fingers for 20 seconds. This small gesture makes the sugar deeply lemony and is well worth the effort.

Add 2 tablespoons lemon juice and whisk briefly. Let it sit 2–3 minutes so the sugar begins to dissolve.

Third Step: Whip the cream

Pour in the cold heavy cream, add a pinch of salt and vanilla (if using), and whip until you reach soft peaks—the texture of a cloud that has decided to behave.

Now taste. Add a little more lemon juice if you desire a sharper bite. Whisk a few seconds more to combine.

*If you want a more elegant taste substitute 1 tbsp of lemon juice with 1 tbsp of white wine

Fourth Step: Portion and chill

Spoon or pipe the syllabub into small glasses, teacups, or ramekins. Chill at least 1 hour (or up to 24 hours) to let it set into its most proper texture.

Fifth Step: Garnish and serve

Top with berries, shortbread crumbs, and a final flourish of zest. Then serve with an air of calm superiority, as though it required far more effort than it truly did.

Lemon Syllabub Tips for the Best Texture

Use very cold cream. Warm cream is fickle and will not whip with the same devotion.
Stop at soft peaks. Overwhipping can turn your syllabub grainy. We want silky, not stubborn.
Zest into sugar. This intensifies lemon flavor without making it too tart.
Taste before chilling. Lemon strength varies; adjust to your preference.

Variations Worthy of a Second Calling Card

If your household is feeling adventurous:

Lemon Lavender Syllabub: Add ¼ teaspoon culinary lavender (crushed) to the sugar, then strain before whipping.
Lemon & Elderflower Syllabub: Add 1–2 teaspoons elderflower cordial for floral elegance.
Limoncello Syllabub: Add 1 tablespoon limoncello for a brighter, more grown-up finish.
Berry Swirl Syllabub: Spoon a little berry compote into the bottom of each glass before adding the cream.

Make-Ahead and Storage

This dessert is a dream for hosting because it improves with a chill.

Make ahead: Up to 24 hours in advance (covered).
Store: Refrigerate 2–3 days for best texture.
Do not freeze: Cream desserts are not fond of such treatment.

What to Serve with Lemon Syllabub

To complete your tea-table fantasy:

Shortbread cookies
Scones with jam
Fresh berries
Earl Grey, Darjeeling, or a light herbal tea

And if you are pairing it with a viewing, it sits beautifully beside a plate of dainty sandwiches—particularly those with cucumber or something just slightly scandalous.

Lemon Syllabub FAQ

Is lemon syllabub the same as lemon mousse?
Similar in spirit—both are airy and creamy—but syllabub is typically simpler, often relying on whipped cream and citrus for its structure rather than eggs.

Can I use bottled lemon juice?
You may, but fresh lemon juice and zest provide a brighter flavor that tastes unmistakably special.

How do I fix syllabub if it’s too runny?
Chill it longer first. If it still seems loose, whip a little more—carefully—until soft peaks return. Be gentle; overwhipping is a common tragedy.

Can I make it less sweet?
Certainly. Reduce sugar to ¼ cup and add lemon gradually to keep the balance bright.

A Final Word, Dear Reader

There is a particular kind of triumph in serving something that looks extravagant while requiring almost no labor. Lemon syllabub is precisely that triumph—a bright, creamy, no-bake dessert that feels tailor-made for a glittering evening at home.

Should you prepare it, do not be surprised if your guests ask for the recipe with the urgency of a fresh scandal. And should you eat it quietly by yourself, well… society need not know everything.

Don’t forget to share your creations on Instagram and tag us at @edamamabean_ or @edamamabean (tiktok). Happy cooking!

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Recipes Related

Lemon Syllabub, Dear Reader: A Bridgerton–Inspired Dessert for Your Most Elegant Evening In

Print Recipe Pin Recipe

Prep Time 20

Course Dessert, Side Dish, Snack

Cuisine english

Servings 6 people