Introduction

Hey there, friend! Are you ready to add a little ray of sunshine to your kitchen? There’s something magical about the bright, zesty flavor of lemon, isn’t there? It just instantly lifts your spirits and makes everything taste fresher. For me, this Lemon Cream Syrup is like a little jar of happiness. It brings back memories of lazy weekend mornings, piled-high pancakes, and special family breakfasts. It feels fancy, but trust me, it’s ridiculously easy to whip up. Seriously, we’re talking just a few ingredients and a few minutes on the stove. Get ready to fall in love with this sweet, tangy, and utterly dreamy syrup!

Why You’ll Love This Recipe

This isn’t just any syrup; it’s the perfect syrup for so many reasons:

Fast: From start to finish, you can have this ready in under 15 minutes. Perfect for a last-minute breakfast or dessert topping!
Easy: If you can stir a pot, you can make this syrup. No fancy techniques required!
Giftable: Pour this into a cute jar with a ribbon, and you’ve got a delightful homemade gift for friends and family.
Crowd-pleasing: The bright lemon flavor combined with creamy richness is a guaranteed hit with everyone.

Ingredients

Gather ’round, let’s look at the simple stars of our show. You probably have most of these in your pantry already!

1 cup sugar: Just your regular granulated sugar is perfect here. It provides the sweetness and helps create that lovely syrupy texture.
½ cup corn syrup: This is the secret ingredient for that beautiful glossiness and smooth consistency. It also helps prevent sugar crystals from forming.
½ cup fresh lemon juice: This is NON-NEGOTIABLE! Please, please, please use fresh lemons. Bottled juice just won’t give you that vibrant, pure lemon flavor we’re going for. You’ll need about 2-3 good-sized lemons.
¾ cup heavy cream: This is where the “cream” part comes in! It adds richness, body, and that delightful creamy finish that balances the tart lemon so well.
1 tsp lemon extract: A little extra boost of lemon flavor to really make it pop.

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll wonder why you haven’t made this sooner.

First things first, grab a medium-sized saucepan. Don’t go too small, because it will bubble up a bit.
Into the saucepan, measure out your sugar, corn syrup, and that beautiful, fresh lemon juice.
Give everything a good stir with a whisk or a spoon to combine it all before you turn on the heat.
Now, place the saucepan over medium heat. Stir continuously as it heats up, making sure the sugar dissolves completely.
Once the sugar is dissolved, bring the mixture to a gentle boil. Let it boil for just about 1 minute. This helps it thicken slightly. Don’t walk away during this minute!
Carefully remove the saucepan from the heat. It’s important to take it off the heat before adding the dairy.
Now, pour in your heavy cream and stir it in until the syrup is smooth and a lovely pale yellow color.
Finally, add your lemon extract and stir it in. Give it a little taste (careful, it’s hot!) and see if you like the balance. You could add a tiny pinch of salt here if you want to enhance the flavors even more, but it’s totally optional.
Let the syrup cool for a few minutes before using it. It will thicken a bit more as it cools.

Voilà! Your gorgeous Lemon Cream Syrup is ready to drizzle over anything your heart desires!

Substitutions & Additions

Feeling adventurous? Here are a few ways to switch things up or add extra deliciousness:

Citrus Swap: Not feeling lemon? Try fresh lime juice for a zesty lime cream syrup, or even orange juice for a sunny orange version (you might want to reduce the sugar slightly with orange juice as it’s sweeter).
Add Zest: For even more intense lemon flavor, add a tablespoon or two of fresh lemon zest to the saucepan along with the juice, sugar, and corn syrup. Strain it out before adding the cream if you want a super smooth syrup, or leave it in for little pops of flavor.
Extract Varieties: Swap the lemon extract for vanilla extract for a Lemon Vanilla Cream Syrup, or even almond extract for something different.
Make it Thicker/Thinner: For a thicker syrup, simmer the initial mixture for 2-3 minutes instead of just one. For a thinner syrup, you can stir in a tablespoon or two of milk or water after it’s finished.

Tips for Success

Here are a few little tips from my kitchen to yours to make sure your syrup turns out perfectly every time:

Use Fresh Juice! I know I said it before, but it’s worth repeating. Fresh lemon juice makes a huge difference in the flavor.
Stir, Stir, Stir: While the sugar is dissolving and coming to a boil, keep stirring to prevent anything from sticking or burning on the bottom.
Add Cream Off Heat: Always remove the syrup from the heat before stirring in the heavy cream. This prevents the cream from curdling or separating.
Let it Cool Slightly: The syrup will thicken as it cools. Don’t expect it to be super thick straight off the stove.
Prep Ahead: You can easily make this syrup a day or two ahead of time and store it in the fridge. Just gently warm it up before serving if you prefer it warm.

How to Store It

Got leftovers? (Honestly, sometimes it’s hard to have leftovers of this stuff!) Store your cooled Lemon Cream Syrup in an airtight container, like a glass jar, in the refrigerator. It should keep well in the fridge for up to 2-3 weeks. If it thickens up too much in the fridge, you can gently warm it in a saucepan or microwave for a few seconds, giving it a stir, to get it back to your desired consistency.

FAQs

Got questions? Let’s see if I can answer a few common ones!

Q: Can I omit the corn syrup?
A: While you can omit it, the corn syrup really helps with the texture and prevents crystallization. If you leave it out, the syrup might be a bit thinner and could potentially form sugar crystals over time.
Q: What can I use this syrup on?
A: Oh, the possibilities! It’s amazing on pancakes, waffles, French toast, scones, biscuits, pound cake, cheesecake, ice cream, or even stirred into yogurt!
Q: Why did my syrup curdle?
A: This usually happens if the cream is added while the syrup is still over high heat, or if the cream is too cold. Make sure you remove the pan from the heat completely before stirring in room temperature or slightly warmed cream.
Q: Can I use milk instead of heavy cream?
A: You can, but it won’t be as rich or thick. The “cream” part of Lemon Cream Syrup really comes from the heavy cream. Using milk will give you a thinner, less luxurious syrup.

I hope you give this Lemon Cream Syrup a try! It’s truly a little taste of heaven. Enjoy every delicious drop!

Easy Homemade Lemon Cream Syrup: A Burst of Sunshine!

This easy homemade lemon cream syrup is a burst of sunshine! It's a magical blend of bright, zesty lemon and creamy richness that takes just a few ingredients and minutes to whip up. Perfect for pancakes, waffles, desserts, and more.

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Prep Time 5

Cook Time 5

Equipment

Saucepan medium-sized
Whisk or Spoon

Ingredients

1 cup sugar granulated sugar
0.5 cup corn syrup
0.5 cup fresh lemon juice from 2-3 good-sized lemons
0.75 cup heavy cream
1 tsp lemon extract
salt optional, tiny pinch

Instructions

First things first, grab a medium-sized saucepan. Don't go too small, because it will bubble up a bit.
Into the saucepan, measure out your sugar, corn syrup, and that beautiful, fresh lemon juice.
Give everything a good stir with a whisk or a spoon to combine it all before you turn on the heat.
Now, place the saucepan over medium heat. Stir continuously as it heats up, making sure the sugar dissolves completely.
Once the sugar is dissolved, bring the mixture to a gentle boil. Let it boil for just about 1 minute. This helps it thicken slightly. Don't walk away during this minute!
Carefully remove the saucepan from the heat. It's important to take it off the heat before adding the dairy.
Now, pour in your heavy cream and stir it in until the syrup is smooth and a lovely pale yellow color.
Finally, add your lemon extract and stir it in. Give it a little taste (careful, it's hot!) and see if you like the balance. You could add a tiny pinch of salt here if you want to enhance the flavors even more, but it's totally optional.
Let the syrup cool for a few minutes before using it. It will thicken a bit more as it cools.

Notes

Store cooled Lemon Cream Syrup in an airtight container in the refrigerator for up to 2-3 weeks. If it thickens, gently warm it to restore consistency. Use fresh lemon juice for best flavor. Stir frequently when heating the sugar mixture. Always add cream off heat to prevent curdling and ensure cream is not too cold. The syrup will thicken as it cools. Can be made a day or two ahead of time. Corn syrup helps with texture and prevents crystallization. This syrup is amazing on pancakes, waffles, French toast, scones, biscuits, pound cake, cheesecake, ice cream, or stirred into yogurt. Using milk instead of heavy cream will result in a thinner, less rich syrup.