Description
A silky, tangy-sweet lemon cream syrup that transforms pancakes, waffles, cakes, and more into an unforgettable treat. Bright citrus meets velvety cream for a perfectly balanced topping.
Ingredients
Units
Scale
- 1/2 cup Fresh Lemon Juice
- 1 tablespoon Fresh Lemon Zest
- 1 cup Granulated Sugar
- 1 cup Heavy Cream
- 2 tablespoons Unsalted Butter
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
- 1 teaspoon Vanilla Extract
Instructions
- Have your saucepan ready over medium-low heat.
- In the saucepan, whisk together lemon juice, lemon zest, sugar, and heavy cream.
- Mix cornstarch and cold water in a small bowl until smooth, then stir into the saucepan.
- Continue whisking as the mixture heats, allowing the sugar to dissolve completely.
- Let it simmer gently for 3–5 minutes until it thickens slightly, whisking constantly to prevent curdling.
- Remove from heat, stir in butter and vanilla extract until smooth.
- Pour warm syrup over pancakes, waffles, or desserts.
Notes
- Always use fresh lemon juice for the brightest flavor.
- Keep heat low to avoid curdling the cream.
- For a thicker syrup, simmer for an extra minute.
- Strain for an ultra-smooth finish.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 20g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg