Lemon Syrup Recipe

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This Lemon Syrup Recipe is naturally flavored with fresh lemon juice and lemon zest.  It’s the perfect syrup recipe for pancakes, waffles, Fresh toast or ice cream.

Homemade Lemon Syrup Recipe

This Lemon Syrup Recipe can be made in advance and kept in a glass jar in the fridge.  If you’re a lemon lover, this is the lemon syrup or lemon dessert topping for you.

Try these other delicious recipes with your lemon syrup. 

Mixed Berry French Toast Bake

Blueberry Cream Scones

Einkorn German Pancakes

Coconut French Toast Bake

Classic French Toast Bake

Coconut French Toast

How to make Lemon Curd Syrup:

• In a medium-sized saucepan, add the water, sugar and lemon juice.  On medium heat, bring to a boil and continue to boil for 2 minutes.  (All the sugar should be dissolved.) 
• In a small bowl, separate the egg yolks from the egg whites.  (Discard the egg whites or save for another recipe) Whisk the egg yolks until smooth. 
• Using a whisk, whisk the sugar mixture and slowly drizzle the egg yolks into the sugar mixture whisking constantly. (The syrup will be a deep yellow color.) Add the lemon zest and bring the syrup to a boil. 
• In a small bowl, add 2 Tablespoons of cornstarch and 2 Tablespoons of cold water.  Stir with a spoon until smooth.  Slowly add the cornstarch to the syrup and whisk continuously until mixture comes back up to a boil and boils for 1 min.  
• Take the syrup off the heat.  Serve over waffles, pancakes, french toast, or ice cream. Enjoy!

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Lemon Syrup Recipe

This lemon syrup recipe is naturally flavored with fresh lemon juice and lemon zest.  It’s the perfect syrup recipe for pancakes, waffles, Fresh toast or ice cream.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Cooling Time 10 minutes

Total Time 15 minutes

Servings 12 people

Calories 1057kcal

Ingredients

• 1 Cup Water
• 1 Cup Sugar
• 1 Cup Lemon Juice
• 3 large Egg Yolks
• 1 Tablespoon Lemon Zest
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

Instructions

• In a medium-sized saucepan, add the water, sugar and lemon juice.  On medium heat, bring to a boil and continue to boil for 2 minutes.  (All the sugar should be dissolved.) 
• In a small bowl, separate the egg yolks from the egg whites.  (Discard the egg whites or save for another recipe) Whisk the egg yolks until smooth. 
• Using a whisk, whisk the sugar mixture and slowly drizzle the egg yolks into the sugar mixture whisking constantly. (The syrup will be a deep yellow color.) Add the lemon zest and bring the syrup to a boil. 
• In a small bowl, add 2 Tablespoons of cornstarch and 2 Tablespoons of cold water.  Stir with a spoon until smooth.  Slowly add the cornstarch to the syrup and whisk continuously until mixture comes back up to a boil and boils for 1 min.  
• Take the syrup off the heat.  Serve over waffles, pancakes, french toast, or ice cream. Enjoy!

Nutrition

Calories: 1057kcal | Carbohydrates: 234g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 553mg | Sodium: 44mg | Potassium: 306mg | Fiber: 1g | Sugar: 206g | Vitamin A: 735IU | Vitamin C: 102.3mg | Calcium: 80mg | Iron: 1.6mg

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