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Lemon Syllabub

Light, creamy, and delicately tangy, Lemon Syllabub is a historic English dessert that’s making a modern comeback. Think of it as a cross between lemon mousse and whipped cream—with a subtle hint of wine or spirits. Traditionally served in elegant glasses or small bowls, it’s airy, refreshing, and surprisingly simple to make.
Perfect for spring dinners, Easter brunch, or any time you want a light, citrusy finish to a meal.
Why You’ll Love This Recipe
🍋 Bright, lemony, and not too sweet
🥄 No baking required—ready in 15 minutes + chilling
💛 Elegant yet effortless
💸 Costs under $6—serves 6
🌾 Naturally nut-free & gluten-freeZest of 2 lemons
Juice of 2 lemons (about ½ cup / 120ml)
1 cup (240ml) heavy cream, very cold
½ cup (120ml) whole milk or half-and-half
¼ cup (50g) granulated sugar
2 tbsp dry white wine, sherry, or brandy (optional but traditional)
Optional: freshly grated nutmeg or lemon zest for garnish