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Lemon Cream Sauce

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A silky lemon cream sauce made with butter, garlic, heavy cream, fresh lemon, and Parmesan for the perfect balance of rich and bright flavors. Serve it with pasta, chicken, salmon, shrimp, or roasted vegetables.

Ingredients

  • 2 tablespoons butter
  • 2 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 teaspoon lemon zest
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, optional
  • Pasta water or broth, optional for thinning

Instructions

  1. Melt the butter in a large skillet or saucepan over medium-low heat.
  2. Add the minced garlic and cook for 30–60 seconds, stirring frequently, until fragrant without allowing it to brown.
  3. Pour in the heavy cream and stir until completely combined with the butter and garlic.
  4. Bring the mixture to a gentle simmer over low to medium-low heat, avoiding a vigorous boil.
  5. Simmer gently for 3–5 minutes, stirring occasionally, until the cream begins to thicken.
  6. Reduce the heat and gradually stir in the freshly grated Parmesan until melted and the sauce is smooth.
  7. Stir in the lemon zest, then gradually add the fresh lemon juice, tasting as you go until the desired lemon flavor is reached.
  8. Season with salt and freshly ground black pepper to taste.
  9. If the sauce is too thick, gradually stir in pasta water, broth, or additional cream until it reaches the desired consistency.
  10. Finish with fresh parsley and additional lemon zest if desired, then serve immediately.

Notes

  • Keep the heat gentle and avoid boiling the cream to reduce the risk of the sauce separating.
  • Add the lemon juice gradually after reducing the heat to help maintain a smooth sauce.
  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • For extra garlic flavor, add one or two additional garlic cloves.
  • For a lighter sauce, replace some of the heavy cream with chicken or vegetable broth.
  • Fresh basil, dill, chives, or parsley can be added for an herb-forward variation.
  • Add crushed red pepper flakes for gentle heat or capers for a salty, briny flavor.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently over low heat, adding a splash of cream, milk, or broth as needed to restore the consistency.
  • Freezing is not recommended because cream-based sauces can separate or become grainy after thawing.

Nutrition

Find it online: https://thefamilycooking.com/lemon-cream-sauce/