Lemon Yogurt Sauce is a zesty citrus sauce with serious tang! Freshly flavored with a creamy texture popped with sprinkles of lemon zest, This is a quick and easy sauce to pair with chicken, fish and everything you can think of!
Will lemon juice curdle Greek Yogurt
Lemon juice can be used to curdle recipes when needed such as making homemade cheese.
It is the quantity of the lemon juice that curdles the whey when the milk is separating.
For this recipe, use use lemon skin (zested) and lemon juice to provide the lemon flavour but the actual lemon quantity in the recipe is not very high as to not curdle the yogurt.
Can you eat lemon and yogurt
Lemon and yogurt are both complimentary flavours and work very well together.
Reminiscent of a baked cheesecake, this delightful combo of lemon and yogurt in a creamy sauce is quite simply heavenly!
Get ready to dollop, dunk, dip and spread your Lemon Yogurt sauce!
Everything you need to make the sauce is shown in the photo below. We use a combination of 4 simple ingredients with our main ingredient being, the lemon in this recipe.
As you can see, the recipe calls for:
- Greek Yogurt (can use low fat)
- lemon (zest and some juice of)
- garlic (peeled and end cut off)
- salt and pepper
We deliver both texture and flavor to this sauce, by using both the lemon skin and some of the lemon juice.
Too much juice would make the sauce too tart and unpalatable, however, the bit of juice and the full skin zested will have a citrus party dancing around in your mouth!
Here are the step by step instructions to make this sauce. You will need a food processor with a sharp blade (not the shred but the dice blade).
- Use a hand held grater to zest the lemon (skin) (Photo 1)
- Blitz the garlic for 2-3 seconds (Photo 2)
- Add Greek Yogurt, lemon zest, salt, pepper and garlic (Photo 3)
- Taste the sauce, then squeeze the ½ the lemon into the sauce, you will only need 2-3 squeezes, taste as you go (Photo 4)
These simple steps are all that is needed to bring our sauce together.
The garlic needs to be finely chopped in the initial step and the yogurt with additional ingredients added next.
Don't juice ½ the lemon and add that in as it will be too much lemon juice. Simply squeeze one ½ lemon into the mix (discard any pips that drop in) 2-3 times.
The most important points to follow are mincing the garlic as a step in itself (or used pre minced garlic) and only adding enough lemon juice to bring an act, not the whole show.
This sauce is very versatile and as such lends itself to a number of serving options. Try one of the following pairings:
- Dry Rub Air Fryer Chicken Wings
- Lemon Pepper Chicken
- Air Fryer Jerk Chicken
- Air Fryer Roast Chicken
- Easy Air Fryer Chicken Legs
- Air Fryer Frozen Onion Rings
I find this sauce pairs well with chicken and fish, but it is the battered fish or grilled fish that work best!
In the photo below you can see the pairing of this sauce with the Lemon Pepper Chicken Wings. It might just be the best wing sauce EVER!
With a pairing like the above, you will be getting some serious dunk on those chicken wings, the zesty freshness is irresistible!
Frequently asked questions
- This recipe is quick and easy
- It takes less than 5 mins to bring it together
- I recommend using full fat or light Greek yogurt (the light usually has a thinner (more runny) consistency. The full fat is dollop worthy
- I also recommend using a fresh lemon (not bottled) juice for this recipe as we need the zest (texture) and freshness (juice)
- The recipe makes one cup of sauce
- The sauce will last in the fridge for 7-10 days
- This recipe is not suitable to freeze
😍 More Easy Homemade sauces
If you love making homemade sauces, you might like to try the following flavour combinations:
- Cilantro Lime Yogurt Sauce
- Apple Sauce for pork belly
- Garlic Yogurt Sauce
- Basil Yogurt Sauce
- Spicy Yogurt Sauce
- Lime Yogurt Sauce
- Herbed Yogurt Sauce
Or check out all Homemade Sauce recipes on the blog.
Lemon Yogurt Sauce
- Food processor
- Chopping board
- Hand held grater
- 1 cup Greek Yogurt
- 1 lemon zest of
- ½ lemon juice of (2-3 squeezes)
- ¼ teaspoon salt
- ½ teaspoon cracked pepper
- 3 cloves garlic skin peeled and end removed
- Add garlic cloves to the food processor and blitz for 2-3 seconds (till minced) Note 1
- Use a chopping board and handheld grater to zest the lemon skin Note 2
- Remove the lid of the food processor, add Greek Yogurt, salt, pepper, lemon zest, replace lid and blitz for 2-3 seconds to combine
- Remove the lid of the food processor, squeeze the lemon half 2-3 times, remove any pips that drop in using a spoon, place the lid back on and blitz to combine
- Taste. Add more lemon juice as desired Note 3
- Recipe makes 1 cup, will keep in the fridge (sealed container) for 7-10 days.
- Note 1 I am very specific about doing the garlic in the food processor (mincing it as the 1st step). This is because if you added all ingredients at the same time and tried to blitz, the thick texture of the yogurt would prevent the blades from mincing the garlic and you would end up with a volume of the yogurt with 3 whole raw solid garlic cloves in it (yuck!) So do follow this step as is, to ensure the recipe 'works' for you.
- Note 2 I prefer using a box type grater to get the skin from the lemon as I always get more bang for my buck than when I use a specific zester (which has smaller blades). we zest the full lemon (and use all that skin).
- Note 3 We only use 2-3 squeezes of the fresh lemon juice. It would be far too tart to add more lemon juice. However, taste after adding the juice (and blitzing to combine) and squeeze in more juice if you like!