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.
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Lemon Curd Breakfast Syrup
If you love making your own breakfast syrup, get ready to have your world rocked! This recipe for homemade lemon syrup is a far cry from the breakfast syrup you buy at the grocery store and it is so incredibly simple.
This breakfast syrup can be made in just a few minutes and if you're lucky enough to have your own lemon tree in your backyard, by all means, make this lemon syrup with those.
This lemon syrup is a delicious soup hot or cold. You can add it to just about any dessert or sweet breakfast recipe. It's a no-brainer and it tastes amazing and served with so many breakfast recipes.
Ways to Use Lemon Syrup
Lemon Syrup for Pancakes is a top favorite and lemon syrup for waffles too. You'll love it on Blueberry french toast bake, crepes, french toast, German Pancakes, Ice Cream, or served on a Lemon Bundt Cake or Cream Puffs.
Ingredients in Lemon Curd Syrup
- Sugar- This is to give it the perfect balance of sweetness to the tart lemon flavor.
- Lemon Juice- Fresh is always best but lemon juice from the bottle will work in a pinch.
- Egg Yolks- this gives it the creaminess we love.
- Lemon Zest- lots of lemon zest for that pucker tartness we all love.
- Cornstarch- Use to thicken the syrup
How to make Lemon Syrup Recipe
- 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 them 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 the 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!
Storing
Refrigerator: this Lemon Syrup will last for about a week in the fridge, as long as it is kept in a jar or another airtight container. Since it has eggs in it, the syrup has a shorter shelf life.
Freezer: you can also transfer the syrup to freezer bags and freeze it flat for up to 3 months. To thaw, just transfer to the refrigerator overnight.
More Breakfast Syrup Recipes
- Berry Syrup
- Coconut Syrup
- Buttermilk Syrup
- Pumpkin Spice
- Apple Cider
- Blackberry Syrup
- Strawberry Sauce
- Chocolate Syrup
Lemon Syrup Recipe
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
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Christine
Oh my YUMMMM!!!! We put it over Lemon Meyer pancake mix from cost plus. Its a HIT!!!! Thankyou
Andalyn
Great recipe! Was a favorite at the waffle bar. We had trouble with putting the egg in so we ended up putting it in the blender and added some yellow food coloring
Jill Baird
I love that you used it at a waffle bar! What a great idea! Great idea with the blender too.