1,545 lemon cream recipes

Citrus cheesecake brightens a rich cream cheese filling with both lemon and orange zest, set in a buttery homemade citrus pastry crust instead of graham crumbs. Tangy, fragrant and bakery-smooth.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.

Chunky kidney bean dip with sour cream, cumin, coriander, hot sauce, and lemon juice. A no-cook bean dip with warm spice and creamy texture, ready in 10 minutes.

Baked cheesecake with a cinnamon graham cracker crust, lemon-scented cream cheese filling, sour cream topping, and cherry-blueberry garnish. Freezer-friendly.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Easy chicken and dumplings with boiled whole chicken, cream of chicken soup, lemon pepper, and fluffy Bisquick drop dumplings. A shortcut comfort classic ready in 45 minutes.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.

A French-inspired breakfast clafoutis with butter-sauteed seasonal fruit baked in a lemony egg batter until puffed and golden. Use cherries, blueberries, peaches, or whatever fruit is in season.

Tangy no-fuss lemon pie with just 4 ingredients and 8 minutes of baking for a silky citrus filling that sets into creamy perfection under clouds of whipped topping.