Best 20 Lemon Cream Recipes

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Indulge in a delightful culinary journey with our exquisite Lemon Cream recipes, a symphony of flavors that will tantalize your taste buds. From the classic Lemon Cream Pie, a timeless dessert with a velvety smooth filling nestled in a flaky crust, to the refreshing Lemon Cream Tarts, individual treats bursting with citrusy goodness.

Embrace the versatility of Lemon Cream with our savory offerings. The Lemon Cream Pasta, a delightful fusion of tangy lemon and creamy sauce, dances on your palate. For a lighter option, the Lemon Cream Chicken is a delightful main course, where succulent chicken breasts are enveloped in a luscious lemon cream sauce.

Explore the realm of beverages with our Lemon Cream Mocktail, a non-alcoholic delight that blends lemon's zest with creamy sweetness. And for a sweet treat, the Lemon Cream Cupcakes are a delightful indulgence, topped with a dollop of fluffy lemon cream frosting.

Our collection caters to various dietary preferences, including gluten-free and vegan alternatives for the Lemon Cream Pie and Lemon Cream Tarts. Dive into a world of culinary wonders with our Lemon Cream recipes, promising an extraordinary gastronomic experience.

Here are our top 20 tried and tested recipes!

LINGUINE WITH LEMON-CREAM SAUCE



Linguine with Lemon-Cream Sauce image

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g

LEMON CREAM CHEESE BARS



Lemon Cream Cheese Bars image

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Provided by Pamela Souza LeBlanc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 24

Number Of Ingredients 7

cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  • Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  • Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  • Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g

LEMON CREAM CHEESE FROSTING



Lemon Cream Cheese Frosting image

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Lemon

Yield 15

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Steps:

  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING



Lemon Layer Cake with Lemon Cream Filling and Frosting image

If you want, you can simplify things by skipping the filling recipe and just using the frosting to fill in between the layers of cake. This cake will last for up to 4 days in the fridge.

Provided by Katie Workman

Time 5h35m

Yield 12 servings

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for buttering the pans
2 3/4 cups cake flour (not self-rising), plus more for flouring the pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
3/4 cup whole milk
1/2 cup granulated sugar
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
2 tablespoons unsalted butter, softened
3 large egg yolks
Pinch of kosher salt
1/2 cup heavy cream
2 cups fresh raspberries
4 1/2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

Steps:

  • For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
  • In a medium bowl, stir together the cake flour, baking powder and salt.
  • Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
  • Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
  • For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
  • Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
  • For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
  • To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
  • Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
  • Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

SOUR CREAM LEMON POUND CAKE



Sour Cream Lemon Pound Cake image

Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!

Provided by LillysMom

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 8

1 cup white sugar
½ cup unsalted butter, melted
3 large eggs
¾ cup sour cream
2 teaspoons lemon extract
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  • Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
  • Remove the loaf from the pan and dust with confectioners' sugar.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g

LEMON-GARLIC CREAM FETTUCCINE



Lemon-Garlic Cream Fettuccine image

I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. -Anne Miller, Glenfield, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

3 teaspoons grated lemon zest
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine
SAUCE:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

Nutrition Facts : Calories 518 calories, Fat 34g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

MEYER LEMON CREAM SAUCE FOR SALMON



Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

Steps:

  • Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
  • Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
  • Serve sauce over salmon.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

LEMON CREAM CHICKEN



Lemon Cream Chicken image

If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

Nutrition Facts : Calories 381 calories, Fat 25g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 488mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

SOUR CREAM-LEMON PIE



Sour Cream-Lemon Pie image

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.

Provided by Michelle Davis

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 11h

Yield 8

Number Of Ingredients 10

1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
2 cups milk
½ cup sour cream
3 egg yolks
¼ cup butter
1 ½ teaspoons lemon zest
¼ cup lemon juice
1 (9 inch) pie crust, baked

Steps:

  • In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  • Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  • Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g

EAGLE BRAND® LEMON CREAM PIE



Eagle Brand® Lemon Cream Pie image

You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h45m

Yield 8

Number Of Ingredients 6

3 large egg yolks
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
½ cup Santa Cruz Organic® Pure Lemon Juice
1 (9 inch) prepared graham cracker or baked pie crust
Frozen whipped topping, thawed or whipped cream
¼ teaspoon Grated lemon peel

Steps:

  • Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
  • Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
  • Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 36.5 g, Cholesterol 94.3 mg, Fat 15.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 244.7 mg, Sugar 28.3 g

GROUPER WITH LEMON-BASIL CREAM SAUCE



Grouper with Lemon-Basil Cream Sauce image

Broiled grouper fillets are livened up with creamy lemon-basil sauce. It will have your family asking for seconds.

Provided by By Angie McGowan

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 grouper fillets (or other firm white fish)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 cloves garlic, grated
1/2 teaspoon freshly cracked black pepper
1/2 cup dry white wine
3 tablespoons freshly squeezed lemon juice
1/4 cup heavy cream
3 tablespoons chopped fresh basil

Steps:

  • Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on cookie sheet. Sprinkle both sides of fillets evenly with salt and 1 teaspoon of the pepper.
  • Broil about 10 to 15 minutes until fish flakes easily with fork.
  • Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to boiling over medium-low heat. Boil until sauce is reduced by half. Stir in whipping cream and basil. Simmer until thickened.
  • To serve, place broiled grouper on individual plates. Top with cream sauce.

Nutrition Facts : ServingSize 1 Serving

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA



Geez That's Good ! Lemon Garlic Cream Sauce for Pasta image

So good it should be illegal! You can tweak this one to your own preferences...but it's great just as it is! And from start to finish, you are done in less than 30 minutes. Eat your heart out Rachael Ray!

Provided by Lisa Gay

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 cups cream (don't sub half and half)
1/4 teaspoon salt
1 lemon, zest of, grated
1 lemon, juice of
1 dash garlic powder (to taste)
1/2 cup grated parmesan cheese (or you can use 1/2 parmesan, 1/2 asiago)

Steps:

  • Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
  • Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
  • Add cheese and stir until melted.
  • Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
  • I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

Nutrition Facts : Calories 318.9, Fat 31.3, SaturatedFat 19.5, Cholesterol 110.5, Sodium 367.2, Carbohydrate 4.1, Fiber 0.1, Sugar 0.5, Protein 6.8

LEMON CREAM PASTA WITH CHICKEN



Lemon Cream Pasta with Chicken image

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.

Provided by Lisa Ramos

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 9

3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
¼ cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
  • Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
  • Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 49 g, Cholesterol 137.4 mg, Fat 25 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 954.6 mg, Sugar 3.6 g

LEMON CREAM PUFFS



Lemon Cream Puffs image

The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON SOUR CREAM CAKE



Lemon Sour Cream Cake image

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

Provided by Kimbly196

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups white sugar
1 cup butter, at room temperature
3 eggs
1 cup sour cream
1 large lemon, zested and juiced, divided
½ cup powdered sugar
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift together flour, baking powder, and salt into a bowl.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
  • Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g

CHICKEN BREASTS IN LEMON CREAM SAUCE



Chicken Breasts in Lemon Cream Sauce image

My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.

Provided by Just Cher

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper

Steps:

  • Melt 3 tbs butter in a large skillet over medium heat.
  • Add mushrooms and saute until tender.
  • Remove with a slotted spoon and set aside.
  • Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  • Melt remaining 3 tbs butter in skillet.
  • Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  • Transfer chicken to a serving platter (keep warm).
  • Add broth to skillet, scraping up browned bits.
  • Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  • Stir in cream and lemon juice.
  • Cook over medium heat until slightly thickened.
  • Stir in mushrooms, white pepper& salt to taste.
  • Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  • Serve over rice or noodles.

HALIBUT WITH BRIGHT LEMON CREAM SAUCE



Halibut With Bright Lemon Cream Sauce image

Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.

Provided by Adopted Parisian

Categories     Halibut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

24 ounces halibut steaks
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons butter
2 tablespoons capers
1 lemon, juice of
1 teaspoon lemon zest
2 tablespoons fresh chives, finely chopped

Steps:

  • Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
  • Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
  • Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.

Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE



Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze image

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

Provided by Nancy Zimmerman

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

2 teaspoons white sugar
3 cups white sugar
½ pound unsalted butter, softened
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract, divided
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 (16 ounce) container sour cream
1 ½ cups confectioners' sugar
3 tablespoons lemon juice, or more to taste
2 drops yellow food coloring, or more as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
  • Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
  • Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
  • Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g

Tips:

  • Use fresh lemons. Fresh lemon juice has a brighter, more vibrant flavor than bottled lemon juice. If you don't have fresh lemons on hand, you can use bottled lemon juice, but be sure to use a good quality brand.
  • Zest your lemons before you juice them. Lemon zest is the flavorful outer layer of the lemon peel. It adds a bright, citrusy flavor to the lemon cream. To zest a lemon, use a Microplane grater or a zester. Avoid using the white pith, as it can be bitter.
  • Strain the lemon juice. Straining the lemon juice will remove any pulp or seeds. This will give you a smooth, creamy sauce.
  • Use heavy cream. Heavy cream is high in fat, which makes it the perfect base for a rich, creamy sauce. If you don't have heavy cream on hand, you can use milk or half-and-half, but your sauce will be thinner.
  • Don't overcook the lemon cream. Overcooked lemon cream will be curdled and grainy. Cook the lemon cream over low heat, stirring constantly, until it has thickened to the desired consistency.

Conclusion:

Lemon cream is a versatile sauce that can be used in a variety of dishes. It is perfect for topping desserts, such as pies and cakes. It can also be used as a filling for pastries, such as éclairs and cream puffs. Lemon cream can also be used as a sauce for savory dishes, such as fish and chicken. No matter how you use it, lemon cream is sure to add a bright, citrusy flavor to your dish.

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