312 lemon cream recipes

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

Tuna lemon pasta, a light pantry dinner of shells and flaked tuna tossed in a bright lemon, wine, and broth sauce with scallions. A quick, fresh weeknight meal that skips the heavy cream.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Smoked salmon platter with a tangy apple-horseradish cream, sliced black bread, steamed broccoli, capers, and lemon wedges. A light, elegant spread ready in just 15 minutes.

Eggnog parfait pies with lemon gelatin, vanilla ice cream, nutmeg, rum flavoring, and whipped egg whites in baked tart shells. A fluffy no-bake holiday dessert topped with whipped cream.

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.

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.

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

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.

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

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.