Description
Indulge in the bright and creamy goodness of Lemon Cream Syrup, a versatile topping that adds a zesty touch to your favorite dishes.
Ingredients
For the Lemon Cream Syrup:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a small saucepan over medium heat, combine cream, sugar, and butter. Stir until the butter melts and sugar dissolves.
- Continue cooking, stirring often, until the syrup thickens slightly and coats the back of a spoon, about 5–7 minutes.
- Remove from heat and let cool for a few minutes before serving warm over pancakes, waffles, or desserts.
- Store leftovers in the refrigerator for up to 1 week and reheat gently before use.
Add lemon zest, lemon juice, vanilla extract, and a pinch of salt.
Notes
- For a stronger lemon flavor, add extra zest or a drop of lemon extract.
- This syrup also makes a delicious drizzle over pound cake or fresh berries.
