I love lemon. It’s such a bright cheerful ingredient, wouldn’t you say? Now don’t get me wrong, I don’t get a kick out of sucking on lemon slices or anything like that…but pair a splash or two of fresh lemon juice with Beach Street Lemon Chicken, or this fantastic White Chocolate Lemon Dessert and I am a girl well pleased.
This amazing Lemon Butter Cream Syrup I brought to share with you today is bursting with lemon flavor. It’s rich, creamy and absolutely fabulous drizzled over the top of pancakes, waffles…or crepes. For those of you who have tried (and loved) the Butter Cream Syrup Recipe from my archives, this is almost the exact same recipe, just with a lemon kick.
Hope you love it! I will be sharing a killer, wickedly awesome waffle recipe that pairs perfectly with this syrup tomorrow. Hope you will join me then.
Now, let me show you how to make this lemon syrup happen.
Lemon Butter Cream Syrup
Time: 10 minutes
Yield: 1 1/2 C syrup
Recipe from Jamie Cooks It Up!
***NOTE: This recipe will keep for 2-3 days in the fridge.***
1/2 C butter
1/2 (12 ounce) can evaporated milk
1 C sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring
1. Into a medium-sized sauce pan, place 1/2 C butter. Allow it to melt over medium high heat.
2. Add 1 C sugar…
and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
3. Give everything a nice stir and bring it to a boil, while you stir. Let it cook for 4-5 minutes, keep stirring.
4. Remove the pan from the heat and add 1-2 tsp lemon zest. Start with 1 tsp at first, you can always add a little bit more if you want more lemon kick.
4. Add 3 Tb lemon juice…
and 3 drops yellow food coloring. Give the syrup a taste, and add more lemon zest or juice according to your liking.
5. Allow to pan to sit for a few minute on your counter. It will thicken up just a bit for you as it cools.
Pour it over the top of waffles, french toast or pancakes.
PS…killer waffle recipe coming up tomorrow. Hope to see you then. 🙂