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This easy lemon sauce is sweet, tangy, and perfectly balanced. Made with simple pantry ingredients, it comes together in minutes and is perfect for chicken, fish, shrimp, or pork.
Simple Lemon Sauce Recipe
This simple lemon sauce recipe is my tried and tested version, just like the one in my Lemon Chicken recipe. I just love drizzling this sauce over crispy fried chicken or fish. It’s bright, tangy, lightly sweet, and glossy, the kind of sauce that instantly wakes up a dish without overpowering it.
I wanted a version that’s simple, reliable, and super easy to make at home. Using just lemon juice, a little sugar, and cornstarch, you can whip up this sauce in minutes. This versatile lemon sauce works not just with fried chicken or fish, but also with pan-seared shrimp, or fried pork chop/cutlets, or any dish that could use a fresh, citrusy kick. If you’ve ever ordered lemon chicken from takeout and wished you could recreate that sauce at home, this is the one to keep in your back pocket.
Differences Between Lemon Sauces
Not all lemon sauces are created equal. Store-bought lemon sauces are convenient but often too sweet, overly thick, or lacking that fresh, tangy brightness. Lemon butter sauce is rich and creamy from butter, giving it a heavier flavor and texture.
My homemade lemon sauce is light, tangy, and glossy, with just a touch of sugar and cornstarch to thicken. It keeps the citrus flavor front and center without weighing down your dish.
Ingredients You’ll Need
- Lemon juice
- Cornstarch
Check out the recipe card below for the full ingredient list.
Pro Tip #1: Why I Use Fresh Lemon Juice
Fresh lemon juice gives this sauce its bright, tangy flavor. Bottled lemon juice can work in a pinch, but it often tastes flat or slightly bitter.
Pro Tip #2: Don’t Skip The Sugar
A little sugar is key to balancing the tartness of the lemon. It keeps the sauce bright without being sour or overpowering, giving that classic sweet-and-tangy flavor you love. You may adjust the sweetest to your liking.
Pro Tip #3: Cornstarch For Perfect Thickness
Cornstarch is what gives the sauce a glossy, clingy texture. It thickens the lemon juice without making the sauce heavy, so it coats everything evenly and beautifully. Don’t substitute with potato starch, as it thickens too quickly and can make the sauce lumpy or gelatinous.
Pro Tip #4: Salt Enhances Flavor
Just a pinch of salt brings out the lemon flavor and balances the sweetness. It’s subtle but makes a noticeable difference in taste, giving the sauce that finished, restaurant-style quality.
How To Make Lemon Sauce
In a bowl, mix together the water, lemon juice, sugar, cornstarch, and salt until everything is smooth and the sugar and cornstarch are dissolved.
Pour it into a small saucepan and cook over medium heat, stirring constantly. You’ll see it start to thicken and get glossy. If you like, toss in some sliced lemon before using it to add a little extra zing.
Delicious Ways To Use This Sauce
Here’s how you can enjoy it with different dishes:
- Chicken: This sauce is exactly the one I use in my Lemon Chicken recipe. You can also use it with pan-seared chicken breasts. Cook the chicken until golden and cooked through, then drizzle the sauce over the top just before serving for that glossy, takeout-style finish.
- Fish: Works beautifully with pan-seared or oven-baked fish. Cook your fish until it’s golden and cooked through, then either drizzle the sauce over the fillets or toss the fish gently in the sauce to coat evenly.
- Shrimp: Quick pan-seared or lightly stir-fried shrimp get a bright lift from this sauce. Cook the shrimp until just pink and firm, then toss with the sauce for a sticky, tangy glaze that clings to every piece.
- Pork: This sauce is great with pork too! Try pan-seared pork chops or battered and fried pork cutlets. Drizzle the sauce over the top on the pork and you will have an absolutely delicious dinner for the family.
- Tofu: Pan-fried or crispy baked tofu gets an instant upgrade. Fry the tofu until golden, then toss with the sauce just before serving for a bright, tangy flavor that sticks to the surface without making it soggy.
Frequently Asked Questions
Bottled lemon juice works in a pinch, but fresh juice gives the brightest, most vibrant flavor and a fresher taste in your dishes.
Lumps usually happen when the cornstarch wasn’t fully dissolved before heating. Make sure you mix the water, lemon, sugar, cornstarch, and salt really well before cooking. Stirring constantly while heating also helps keep it smooth.
Keep any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently over low heat and stir to bring back the smooth consistency.
If it gets thicker than you like, simply stir in a teaspoon of water at a time until you reach your preferred texture. Heat gently while adjusting.
This recipe yields 3/4 cup and contains 186 calories.
Other Sauce Recipes You Might Like
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Other Lemon Recipes You Might Like
Lemon Sauce
Ingredients
- ½ cup water
- 5 tablespoons lemon juice
- 2 ½ – 3 tablespoons sugar, or to taste
- 1 tablespoon cornstarch
- 3 pinches salt, or to taste
- sliced lemon , optional
Instructions
- In a bowl, combine the water, lemon juice, sugar, cornstarch, and salt. Stir until the sugar and cornstarch are fully dissolved and smooth.
- Pour the mixture into a small saucepan and heat over medium heat, stirring constantly, until the sauce thickens and becomes glossy. Add sliced lemon if using before serving or using in a dish.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
