1,545 lemon cream recipes

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

A nice dessert, there are three great toppings on the top, mixing very well!

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

Lighter chocolate caramel cheesecake built on a crispy rice cereal crust with nonfat cream cheese, fat-free sour cream, and egg whites. A gooey caramel layer and chocolate-walnut crumble keep things indulgent without the guilt.

A four-layer cheesecake masterpiece: walnut-graham crust, dense cream cheese filling, silky sour cream topping, and whole strawberries drenched in a Cointreau-spiked raspberry glaze. Plan ahead; it needs 2 to 3 days to reach peak flavor.

Pumpkin roll cake with cinnamon, nutmeg, ginger, chopped nuts, and a sweet cream cheese filling. Rolled in a sugared towel while warm, then filled and chilled.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Cold sauced shrimp appetizer in a creamy curry-chili sauce with horseradish, mango chutney, capers, and a kick of Tabasco. A make-ahead party dish that improves overnight.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.

Fruit pizza with a sugar cookie crust, vanilla cream cheese sauce, fresh fruit topping, and a shiny orange juice glaze. A colorful party dessert that slices like pizza.