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Ingredients
  • The great thing about a creamy lemon sauce is it has only a few simple ingredients.
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  • Olive oil - you could also use butter if you prefer.
  • Garlic - garlic amounts are always just a guide, use as much as you like! Fresh cloves are a must in my book.
  • Cream - For best results I use single cream, it is called light cream in the USA. I find heavy cream too thick but you can always thin down with some starchy pasta water.
  • Fresh Lemons - I have used 3 tablespoons of juice which I got from one very juicy lemon. You might need two lemons to get that amount. Use more if you wish! I love using the zest in this recipe too to up the lemon flavor.
  • Parmesan Cheese - it needs to be really finely grated to melt into the cream well. Use a microplane or the star side of a box grater.
  • Salt and black pepper - I have put guide amounts but season to your own preference.
Steps
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