Lemon Cream Syrup

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Tired of maple syrup for pancakes and waffles? Then you have got to try my lemon cream syrup! It’s sweet, tart, and will brighten up your breakfast!

So, I have an addiction to lemon.  I know I ‘ve said it before, but seriously I have a problem.  My kids love, love, love buttermilk pancakes or waffles.  I like pancakes, too, but I get so tired of maple syrup and even my Cinnamon Cream Syrup.  Being in the lemon mood that I’m in, I thought a lemon type syrup would be fantastic.  This lemon cream syrup turned out better than I expected.  The sweet and tart balanced perfectly!  This recipe is definitely a keeper!

This recipe is incredibly simple.  The only note I really have it that you must, must, must use fresh lemon juice.  I know that squeezing lemons can be a pain, but a kitchen gadget that I’ve recently been using is a real time saver for this and any other recipe that you need to squeeze fresh lemon juice for.  Squeezing fresh lemon juice has always been more time consuming than I think it should be because I always need to strain out the pulp and seeds.  I had the opportunity to try the Lemon Lime Squeezer from Zulay Kitchens.  It is awesome!  It’s made of metal instead of flimsy plastic and it’s so easy to clean, which it important to me too.  Plus, I was able to quickly juice my lemons without having to strain the juice.  If you’re interested in purchasing one click here!  You will not be disappointed!

Have you tried this recipe?  If so, leave me a rating and a comment below!

Other lemony recipes I know you’ll love!

Lemon Danish Sweet Rolls

Lemon Bars

Fluffy Lemon Jello Salad

White Chocolate Chip Lemon Cookies

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Lemon Cream Syrup Recipe

★★★★★ 5 from 2 reviews

• Author: Mindee
• Prep Time: 5 min
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 Cups 1x
• Category: Breakfast
• Method: Simmering
• Cuisine: American

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Description

Tired of maple syrup for pancakes and waffles? Then you have got to try my lemon cream syrup! It’s sweet, tart, and will brighten up your breakfast!

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Scale 1x2x3x

Ingredients

• 1 Cup Sugar
• 1/2 Cup Corn Syrup
• 1/2 Cup Fresh Lemon Juice
• 3/4 Cup Heavy Cream
• 1 tsp Lemon Extract

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Instructions

1. In a medium pot over medium heat, bring the sugar, corn syrup, and lemon juice to a boil.
2. Boil for 4 minutes while whisking constanting.  This will boil over if you don’t whisk constantly.
3. Remove from heat and whisk in the heavy cream and lemon extract.
4. Serve over your favorite pancakes or waffles!
5. Store leftovers in the fridge.

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Keywords: syrup, lemon syrup

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

Last Updated on June 20, 2019