Lemon Cream

"Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain."
photo by Linky photo by Linky
photo by Linky
photo by NorthwestGal photo by NorthwestGal
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1 1/4 cups




  • Combine all ingredients, stirring well.
  • Cover and refrigerate for 30 minutes or up to 3 days.

Questions & Replies

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  1. I had an almost expired cup of non-fat Greek yogurt and some beautiful Meyer lemons in the fridge. Wow - what a combo! This will be a wonderful cream to take with fresh fruit and berries when it's my turn at Bible study! The ladies are going to love this! So delicious, and so healthy (I only used half the sugar, as I like the tartness and the meyers are almost sweet themselves).
  2. This was so good and so easy to whip up. I made it for a quick breakfast dish, and I loved the zesty citrus touch from the fresh lemons. I'll make it again in the future, and I'll take hints from other reviewers and add nuts, granola or fresh fruit. Thanks for a great recipe, Dreamer in Ontario.
    • Review photo by NorthwestGal
  3. I had strawberries that needed to be used so I sliced them and topped the lemon cream with them. Like a tart lemon flavor so I doubled the lemon juice and it was great. Creamy, lemony goodness! Next time I want try pound cake with the cream and berries. Made and reviewed for the Culinary Quest 2017 - Himalaya's.
  4. This was a refreshing afternoon snack. I reduced the recipe and made if for my husband then wished I'd made some for myself. I really enjoyed the balance of sweet and tart. I served with fresh black berries from our backyard . Made for Culinary Quest 4 by one of the Spice Girls
  5. So Lemony and delicious. I made a serving for one and scarfed it down. I might have added a little extra lemon juice. Thank you for a great recipe.


  1. I substituted agave nectar for the sugar - only 1 tbsp did the trick! Served with chocolate carrot zucchini cake - just delectable!



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