1,526 lemon cream recipes

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Fluffy lemon cheesecake swaps cream cheese for ricotta and lightens up with skim milk and reduced-fat crust. A bright, citrusy dessert with a soft, almost custardy crumb in a graham cracker shell.

Banana honey frozen yogurt with just 4 ingredients: ripe bananas, plain yogurt, honey, and lemon juice. Naturally sweetened, no refined sugar, made with or without an ice cream maker.

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

Classic French apple dumplings wrapped in lemon-scented pastry, filled with a cognac-butter stuffing and baked golden. Serve warm with whipped cream or a pour of Marsala wine.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.

Lighter noodle casserole with cottage cheese, cheddar, Dijon mustard, and lemon juice baked until bubbly. A creamy, tangy baked pasta using non-fat milk powder instead of heavy cream.

Hungarian-style chilled cherry soup with whole cherries, red wine, cinnamon, cloves, and lemon, thickened with quick tapioca and topped with sour cream. A classic Eastern European summer starter.

A retro no-bake strawberry parfait pie made with lemon gelatin, strawberry ice cream, and fresh berries in a flaky pie shell. Includes a pineapple variation. Cool, creamy, and ready from fridge to table in about an hour.

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.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.

Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.

Avocado jelled salad blends ripe avocado with cream cheese, crushed pineapple, and chopped pecans set in lemon gelatin. Vintage molded salad with creamy, sweet-tart flavor and pale green presentation.