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Light yellow sauce being slowly drizzled over bright green broccoli on a white plate
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Meyer Lemon Sauce

This Meyer lemon sauce ONLY works with Meyer lemons because their peel is incredibly thin and the pith (bitter white between the flesh and peel) is light.

Course Sauce
Cuisine American
Keyword easy sauce, fast and easy, lemons, savory sauce
Prep Time 10 minutes
Servings 4 servings
Calories 122 kcal
Author Madalaine


  • 1 Meyer lemon
  • 1/2 teaspoon kosher salt
  • 2 tablespoons water
  • 1/4 cup extra light virgin olive oil


  1. Wash the Meyer lemon and cut it in half.

  2. Put both halves of the Meyer lemon, salt, and water into a high powered blender. Yes, peel, seeds, and all.

  3. On medium to high speed, slowly add the olive oil in a thin stream.

  4. Add water and blend a little more. If necessary add more water so that it is thick but still pourable.

  5. Strain sauce through a fine mesh sieve.

Recipe Notes

This sauce can be made ahead of time and refrigerated in an air-tight container for 7 days or frozen for up to 3 months

Nutrition Facts
Meyer Lemon Sauce
Amount Per Serving
Calories 122 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Sodium 291mg13%
Potassium 12mg0%
Carbohydrates 1g0%
Fiber 0.04g0%
Sugar 0.3g0%
Protein 0.04g0%
Vitamin A 1IU0%
Vitamin C 4mg5%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.