1,545 lemon cream recipes

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.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

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.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Lightened cream of cauliflower soup that swaps heavy cream for nonfat dry milk and a touch of flour. Silky, low-fat, and ready in 35 minutes with a whisper of nutmeg and lemon.

Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.

A simple lemon-scented butter cake split in half, layered with vanilla pudding, fresh berries, and clouds of whipped cream. Old-school German Erdbeertorte energy with minimal effort.

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

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.

Vegan tofu cheesecake blends silken tofu with lemon, vanilla and sugar into a creamy, dairy-free filling that bakes up smooth and sliceable. No cream cheese, no eggs, just a blender and a crumb crust.

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.

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.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Lemon cake layered with cream cheese filling and cherry pie filling, frosted with vanilla pudding whipped topping and crowned with more cherries on top.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.