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.
Servings: 12 people
- 1 Cup Water
- 1 Cup Sugar
- 1 Cup Lemon Juice
- 3 large Egg Yolks
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
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!
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