133 lemon cream recipes

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.

A stunning layered gelatin salad with orange segments, cranberry-banana, and a creamy lemon-cream cheese layer with pears, molded in a fluted tube pan. Retro potluck showstopper.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Classic jam filled cookies perfect for Christmas. Fillings can range from various jams to hazelnut spreads only limited by your imagination.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

Blueberry spice sauce simmers fresh berries with cinnamon, nutmeg, and lemon for a glossy dessert topping. 15 minutes from saucepan to spoon, ideal for ice cream and pancakes.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.