310 lemon cream recipes

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.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Oven-baked grouper fish sticks coated in sour cream and crushed saltine crackers with paprika and onion. Crispy, golden, and lighter than anything from the freezer aisle.

A great dip for shrimp or even vegetables. You might have to make extra in case you run out!

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

No-bake cherry cheese pie with cream cheese, sweetened condensed milk, lemon juice, and vanilla in a graham cracker crust, topped with cherry pie filling. The classic potluck dessert.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Smoky salmon and mackerel whipped with cream cheese, lemon, and horseradish into a silky pate. Ready in 10 minutes flat, spread it on crackers or crusty bread for a crowd-pleasing Canadian-style appetizer.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.