Fall in love with this rich and velvety Lemon Cream Sauce recipe. It’s a bright and citrusy sauce that only takes 10 minutes to make!
This Lemon Cream Sauce is a rich, silky sauce that perfectly balances creamy indulgence with bright citrus flavor. Made with oil, cream, garlic, Parmesan cheese, and fresh lemon juice, it adds a fresh, zesty touch to a variety of dishes. This versatile sauce pairs beautifully with pasta, chicken, seafood, and vegetables, transforming simple ingredients into an elegant meal.
For more zesty lemon recipes you have to also check out my Lemon Curd, Lemon Brownies, and Lemon Pepper Chicken.
Table of Contents
Recipe Ingredients
Heavy Cream – The main element and to this dish giving it a creamy base.
Fresh Lemon Juice – To add a bright and zesty flavor to the sauce.
Parmesan Cheese – Pairs beautifully with the lemon and helps thicken the sauce.
For a full list of ingredients and amounts see the recipe card below.
Variations
Olive Oil – You can substitute in butter instead of olive oil.
Spices – Feel free to add salt to taste. You can also add in thyme, oregano, basil or other Italian slices to amp up the flavor.
Water – If you’re making pasta with this sauce you can use ¼ cup of pasta water instead. I would also recommend chicken broth or vegetable broth as the added liquid instead of water to add in more flavor.
How to Make Lemon Cream Sauce
Step 1: Heat olive oil in a large skillet or pot over medium heat.
Step 2: Add the garlic to the pan and cook for 30 seconds.
Step 3: Turn the heat down, add in the heavy cream and bring to a gentle simmer.
Step 4: Next, add the parmesan cheese and whisk until it has melted smoothly into the sauce.
Step 5: Next, add ¼ cup of warm water along with the black pepper and mix in well. Let it thicken for a couple of minutes.
Step 6: Next, add the lemon juice into the sauce and mix together.
Step 7: Garnish with lemon zest and fresh parsley, if desired, then serve and enjoy!
FAQs
I like putting this creamy sauce on chicken, shrimp, pasta, and even vegetables. You can also use it as a dipping sauce for bread and veggies as well.
I personally recommend using fresh lemon juice, however it is perfectly fine to use bottled lemon juice for this recipe.
Storage Information
You can store any leftovers of this lemon cream sauce in an airtight container in your fridge for 3-4 days. You can reheat in on the stovetop over medium heat or in the microwave until everything has warmed through. If that sauce has thickened you can add a little water or broth to loosed everything up.
With the amount of dairy in this recipes I do not recommend freezing it.
More Lemon Recipes To Love
Lemon Cream Sauce Recipe
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic - minced
- 3/4 cup heavy cream
- 1/3 cup fresh parmesan cheese - shredded
- ¼ cup warm water
- 1/2 tsp black pepper
- 3 Tbsp fresh lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds.
- Turn the heat down, add in the heavy cream and bring to a gentle simmer.
- Next, add the parmesan cheese and whisk until it has melted smoothly into the sauce.
- Next add ¼ cup of warm water along with the black pepper and mix in well. Let it thicken for a couple of minutes.
- Next add the lemon juice into the sauce and mix together.
- Finally, serve and enjoy!
