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Lemon Cream Syrup
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5 from 4 votes

Lemon Cream Syrup Recipe

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!  
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: how to make lemon syrup, lemon dessert sauce, lemon simple syrup, lemon syrup for pancakes, sweet lemon sauce
Servings: 2 Cups
Calories: 943kcal
Author: Mindee
Cost: 10

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

Calories: 943kcal | Carbohydrates: 172g | Protein: 3g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 79mg | Potassium: 150mg | Fiber: 0.2g | Sugar: 169g | Vitamin A: 1316IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 0.2mg