Lemon Cream Topping Recipes

Steps:

• In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

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.

Steps:

• Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

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.

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.

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.

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.

Steps:

• Beat whipping cream until stiff; set aside.
• Beat cream cheese in small bowl on high speed until fluffy; stir in sugar and lemon peel. Gently stir in whipped cream.