262 lemon cream recipes

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

Fruit and cabbage salad with oranges, apples, grapes, and shredded cabbage in a whipped cream mayonnaise dressing. A sweet, creamy no-cook side salad ready in 15 minutes.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Coeurs a la creme are classic French heart-shaped cheese desserts drained overnight in cheesecloth molds, served over fresh raspberry coulis. Airy, tangy, and romantic without being heavy.

A layered no-bake blueberry pie with a creamy pineapple cream cheese base and a glossy blueberry-lemon topping. Chilled in a pre-baked shell and finished with whipped cream.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.

Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Elegant pureed soup with apples, maple syrup, cinnamon, lemon, and white wine. Thickened with arrowroot and finished with sour cream. Serve warm for a sophisticated starter or light dessert.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.