This simple syrup is ready to drizzle over your pancakes or waffles in just 10 minutes! Plus, it's the perfect way to use up excess lemons and a great alternative to maple syrup! This sweet lemon syrup has so many uses! You can even use it as a cake syrup or a dessert sauce!
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Why Choose This Recipe
- Only 5 ingredients and 10 minutes to make!
- Can be used on blueberry pancakes, waffles, and crepes or as a lemon simple syrup to sweeten lemonade and other cold drinks.
- This homemade lemon syrup works as a cheesecake topping over ice cream or to drizzle over simple cake layers!
- Also a great recipe to add a little something to a fruit salad!
Ingredient Notes
- Corn Syrup - agave is a good corn syrup substitute.
- Lemon Juice - must be FRESH!!! Never bottled. You never know how old the bottled kind is, and a lot of the time, the bottled juice doesn't result in a good flavor. It tends to be bland and muted. So you'll want to pick up some fresh lemons!
- Heavy Cream - The heavy cream allows for a creamier, thicker sauce or syrup. If you want one that's much thinner, use evaporated milk or half and half.
- Lemon Extract - A pure extract is what you want here. Don't substitute a flavoring for the extract.
- Lemon Zest? - You can zest the lemon and add the zest to your syrup, but you will need to run the finished syrup through a fine-mesh sieve before serving.
How to Make Lemon Syrup
- In a medium saucepan over medium heat, bring the sugar, corn syrup, and freshly squeezed lemon juice to a boil.
- Boil for 4 minutes so the syrup thickens while the sugar dissolves.
- Whisk constantly to avoid scorching.
- Remove from heat, whisk in the heavy cream, and extract.
- Serve over your favorite pancakes or waffles!
- Store leftovers in the fridge in an airtight container. I like to pour it into glass jars for storage.
- Reheat carefully or in a small saucepan on the stovetop.
Recipe FAQs and Expert Tips
Bottled citrus fruit juice is full of preservatives and has lost that fresh flavor. You also never know how long it's been sitting in the bottle. Even though you may have just purchased it, you really have no idea how long it's been on the store shelf.
Our favorites are Whole Wheat Oatmeal Pancakes or Wild Blueberry Pancakes! This syrup is also good on these Mini German Pancakes!
I like to toss the lemon peel in my garage disposal with a little bit of baking soda to refresh and clean it, but here is a list of 25 Uses for Lemon Peels you definitely should check out! There are so many amazing things you can do with them!
Keep the leftover syrup in the fridge. Reheat carefully on the stovetop over medium-low heat or in the microwave.
Related Lemon Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Lemon Cream Syrup Recipe
Ingredients
- 1 Cup Sugar
- ½ Cup Corn Syrup
- ½ Cup Fresh Lemon Juice
- ¾ Cup Heavy Cream
- 1 teaspoon Lemon Extract
Instructions
- In a medium pot over medium heat, bring the sugar, corn syrup, and lemon juice to a boil.
- Boil for 4 minutes while whisking constantly.
- Remove from heat and whisk in the heavy cream and lemon extract.
- Serve over your favorite pancakes or waffles!
- Store leftovers in the fridge in a jar or syrup bottle!
Notes
- Fresh lemon juice is a must. Don't substitute bottled.
- Refrigerate between uses!
- Reheat carefully on the stovetop or in the microwave.
Nutrition
Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!
Liz
Unbelievable lemon syrup over crepes stuffed with blueberries that have been cooked down and mixed with cream cheese. Lemon sauce has a great flavor and good with desserts. Yum
Chris
Best lemon syrup I’ve ever had. Perfect amount of tartness and very flavorful. Mixed with the raspberry cream syrup, it was amazing on German pancakes!!!
Madelyn
This sounds delicious! How long will the leftovers last in the fridge?
Mindee
About a week.
Chris
Ours actually lasted for several weeks. It separated, but all we had to do was mix it up again and it was still great!
April
Mindee, I made this syrup to go with my Blueberry Lemon Dutch Baby!! What a wonderful addition to one of my favorite breakfast treats. Yummy! Thanks for sharing!
Eunice Robertson
What if I can't get corn syrup? Is there anything I can use as a substitute
Mindee
Agave nectar would probably work.
Judy
This is divine on blueberry pancakes and waffles.... and a spoon!!
Kelly | Foodtasia
Mindee, I love this! Lemon is so bright and refreshing. What a fun syrup!
M.B.
This is unbelievably delicious!!!