1,545 lemon cream recipes

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Low-fat holiday cheesecake with nonfat cream cheese, lemon yogurt, and a graham cracker crust, topped with cherry pie filling and whipped topping.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.

A from-scratch cheesecake with a buttery lemon shortbread crust, rich cream cheese filling, and homemade tart cherry sauce. This is the cheesecake you make when you mean business.

Lo-fat holiday cheesecake made with nonfat cream cheese, lemon yogurt, and egg substitute on a graham crust, topped with cherry pie filling. Lighter classic for the dessert table.

Jumbo shrimp sautéed with poblano and red bell peppers in a bold, peppery Worcestershire-lemon barbecue sauce finished with cream. Brennan's Texas-Creole fusion at its finest, ready in 30 minutes.