Meyer Lemon Syrup

Holy Hannah. This stuff is fantastic. You may not think about lemon syrup when you normally thimk about pancakes or any hot breakfast, but please let me convince you. The other day I had a bunch of meyer lemons to use and it was a saturday so we were wanting something special for breakfast.

I started to get everything out for buttermilk syrup and I suddenly realized that these new Greek yogurt pancakes I had made would be delicious with Meyer Lemon Syrup. MMMMMMM. Ding, ding, ding! We were literally licking our plates. It’s so creamy and bright. Oh, it’s so good!!!

Should Syrup be Refrigerated?

Syrup should be stored in the refrigerator.

Refrigeration will inhibit the growth of mold.

Is Meyer Lemon the Same a Lemon?

Meyer lemons don’t have the same tang as regular lemons.

Meyer lemons are a cross between regular lemon and mandarin orange.

What can You Substitute for Meyer Lemon?

If it is hard to find Meyer lemons, you can substitute a combination of juice or zest.

To replace the juice (or zest) of 1 Meyer lemon, simply swap in the juice (…or zest) of 1/2 a tangerine and 1/2 a regular lemon.

All our AMAZING SYRUP recipes:

• Buttermilk Syrup
• Coconut Buttermilk
• Buttermilk Maple Syrup
• Peanut Butter Maple Syrup
• Milky Way Syrup
• Creamy Marionberry Syrup
• Creamy Chocolate Syrup
• Strawberry Syrup
• Reese’s Syrup

Meyer Lemon Syrup

4.67 from 12 votes

Meyer Lemon Syrup

By Sweet Basil

Prep5 minutes mins

Cook5 minutes mins

Total10 minutes mins

Servings16

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Ingredients 

1x2x3x

Recipe adapted from Mom's old Buttermilk recipe

• ▢ 1 Stick Unsalted Butter, 1/2 Cup
• ▢ 1 Tablespoon Karo Syrup
• ▢ 1 Cup White Sugar
• ▢ 1/2 Cup Whole Milk
• ▢ 1/2 Cup Meyer Lemon Juice
• ▢ 1 Meyer Lemon Zest
• ▢ 1/2 teaspoon Baking Soda

US Customary - Metric

Instructions 

• In a heavy bottomed sauce pan, add the butter, karo syrup, sugar, milk, lemon juice, and the lemon zest.
  1 Stick Unsalted Butter, 1 Tablespoon Karo Syrup, 1 Cup White Sugar, 1/2 Cup Whole Milk, 1/2 Cup Meyer Lemon Juice, 1 Meyer Lemon Zest
• Heat over medium heat until the sugar is dissolved.
• Bring to a boil and then take off the heat.
• Quickly add the baking soda and place back on the heat stirring continuously.
  1/2 teaspoon Baking Soda
• Stir for one minute and remove from the heat.
• This can easily boil over. Many times I wont even put it back on the heat.
• ENJOY!

Recipe Notes

store in a sealed container for up to 6 months in the refrigerator

Nutrition

Serving: 1g, Calories: 109kcal, Carbohydrates: 14g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 39mg, Potassium: 21mg, Fiber: 1g, Sugar: 14g, Vitamin A: 189IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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