Lemon Syllabub

Name: Lemon Syllabub
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 284 ml double cream; 2 medium egg whites; 100 g caster sugar; 2 lemons, zest of, finely grated; 3 tablespoons lemon juice; grated fresh lemon rind (to garnish); dessert biscuit, to serve

⏱ 45 mins 🍽 4 serving(s) 🏷 Dessert

This lemon syllabub is a wonderfully light and citrusy dessert, ideal for concluding a substantial meal. It combines whipped cream, glossy meringue, and fresh lemon zest and juice, then is chilled before serving. The result is a refreshingly tart and creamy treat that pairs beautifully with dessert biscuits. It is particularly popular as an alternative festive pudding.

Ingredients

284 ml double cream
2 medium egg whites
100 g caster sugar
2 lemons, zest of, finely grated
3 tablespoons lemon juice
grated fresh lemon rind (to garnish)
dessert biscuit, to serve

Method

Whip the double cream in a bowl until it just begins to hold its form.
In a different bowl, whisk the egg whites using an electric whisk until they form stiff peaks.
Incorporate the caster sugar one tablespoon at a time, whisking thoroughly after each addition until you have a glossy, stiff meringue.
Carefully fold the finely grated lemon zest and lemon juice into the whipped cream, then gently incorporate the egg white mixture until fully combined.
Divide the mixture between four individual glasses and place them in the refrigerator to chill.
Chill for 30 minutes, then finish with a garnish of grated lemon rind and accompany with dessert biscuits.

Nutrition (per serving)

Sodium55000 mg

Recipe details

CategoryDessert

AuthorBelle Vix