Quick Lemon Puree Recipe (try with limes!)
Add some depth and complexity to any dish by making a quick lemon paste. It's as close as you can get to pureed, preserved lemons without waiting for them to cure at home or making a special purchase.
Servings: 0.25 cup
Calories: 3kcal
Ingredients
- 3 lemons large - see Note for trying with limes
- ¼ cup lemon juice fresh - juice of about 3 large lemons
- ½ cup water
- 1 tablespoon sea salt
- Optional herbs: bay leaves, curry leaves, kaffir lime leaves, peppercorns, savory, rosemary, thyme, hot peppers or chilis.
Instructions
- Wash the lemons. Make sure to remove any waxy residue.
- Trim the ends and discard.
- Slice into ¼ inch slices and remove the seeds.
- Combine the sliced lemons, lemon juice, water, salt and herbs (if using) in a small saucepan and simmer over medium-low heat and cover. TIP: Check often to make sure the liquid hasn't evaporated. Add more water or lemon juice if needed.
- Simmer until the rinds are tender and translucent, 10-15 minutes.
- Let cool completely.
- Remove any herbs, if using.
- Transfer to a blender (I like to use my Nutribullet for this) and puree until thick and smooth (think baby food consistency). If too thick, add water or more lemon juice, 1 teaspoon at a time.
- Store in a small airtight jar and refrigerate for up to two weeks or freeze (see Note).
Notes
Make with limes
To make a quick preserved lime puree: Follow the above instructions, substituting the lemon for 5-6 limes and use lime juice instead of lemon juice.Freezing
Spoon into ice cube trays for several small servings or freeze in small freezer-safe containers. The puree should stay good in the freezer for at least a year or more.Nutrition
Serving: 0.5teaspoon | Calories: 3kcal | Carbohydrates: 1g | Fat: 0g | Sodium: 290mg | Net Carbs*: 0g