Preserved Lemon Paste Recipes

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

QUICK LEMON PUREE RECIPE (TRY WITH LIMES!)

Steps:

• Wash the lemons. Make sure to remove any waxy residue.
• Trim the ends and discard.
• Slice into ¼" 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).

PRESERVED LEMON PASTE

Steps:

• Place lemons in the bowl of a small food processor or in a mortar; process or grind with a pestle until smooth. Add olive oil and paprika; pulse or mix just to combine.