Description
Lemon Cream Syrup is a rich and tangy sweet topping perfect for pancakes, waffles, French toast, or your favorite desserts. Made with granulated sugar, fresh lemon juice, lemon zest, and creamy butter and heavy cream, this syrup balances citrus brightness with luscious creaminess for an irresistible homemade treat.
Ingredients
Scale
Syrup Base
- 1 cup granulated sugar
- ½ cup water
Creamy Elements
- ½ cup heavy cream
- 2 tablespoons unsalted butter
Flavorings
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Dissolve the Sugar: In a medium saucepan over medium heat, combine the granulated sugar and water. Stir continuously until the sugar dissolves completely to form a clear syrup base.
- Boil and Thicken: Bring the syrup mixture to a gentle boil and cook it for 2 to 3 minutes, allowing it to slightly thicken and reduce for enhanced sweetness and consistency.
- Add Cream and Butter: Reduce the heat to low, then cautiously stir in the heavy cream and unsalted butter. Stir constantly to blend the ingredients thoroughly until you achieve a smooth and creamy texture.
- Incorporate Flavorings: Remove the saucepan from heat. Stir in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to balance and brighten the syrup’s flavor profile.
- Cool and Serve: Let the syrup cool slightly, during which it will thicken further. Serve warm drizzled over pancakes, waffles, French toast, or any dessert of your choice.
Notes
- For a more intense lemon flavor, increase the amount of lemon zest according to your taste preference.
- Store any leftover syrup in an airtight container in the refrigerator for up to one week.
- Reheat gently before serving to restore its smooth, pourable consistency.
