1,526 lemon cream recipes

Homemade vanilla custard ice cream topped with a deep morello cherry sauce simmered with lemon, vanilla bean, and the cracked cherry stones for almond-scented depth. Old-world Italian dessert work.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Bath buns: lemon-scented English tea buns dotted with raisins and candied citron, brushed with sugared cream for a sweet, glossy crust. A traditional cousin to the rock cake.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Paradise salad: a molded lemon Jello salad with sour cream, cottage cheese, and crushed pineapple. A retro gelatin dessert-salad that chills into a creamy, tangy mold.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Light spinach dip made with low-fat cottage cheese and yogurt instead of sour cream. Fresh spinach, lemon juice, and green onions in a creamy, tangy base.

Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.

Retro broccoli jello mold made with lemon gelatin, sour cream, mayonnaise, and vinegar. A creamy, tangy vintage salad that sets firm and unmolds beautifully for potlucks.

Sweet and sour borscht: a hearty Eastern European beet soup with crumbled sausage, cabbage, and carrots, balanced with lemon juice and sugar. Serve hot or chilled with sour cream and dill.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

Thin, crispy butter wafer cookies with lemon extract, vanilla, and a pecan half pressed into each center. Delicate, elegant, and designed to pair with ice cream.