1,545 lemon cream recipes

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

Thick grilled beef patties loaded with soy sauce, green pepper, and egg, basted with a tangy ketchup-brown sugar-Worcestershire glaze. A step up from ordinary burgers.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Grilled beef patties with soy sauce, green pepper, and a homemade ketchup-brown sugar basting sauce. Juicy barbecue burgers basted on the grill for a sticky glaze.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Pane di Mattina alla Siciliana is a sweet Sicilian breakfast bread enriched with eggs, butter, lemon zest, fennel seed, and Marsala-soaked raisins and currants. Sicily's answer to morning brioche.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Chicken and spinach baked in a tangy sour cream sauce with egg noodles, mushrooms, and cheddar. A touch of cayenne and lemon juice lifts every creamy, cheesy bite.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.