Zesty Citrus Blend

This bright, versatile lemon puree has transformed my cooking, adding instant zesty flavor to countless dishes without the hassle of zesting or juicing lemons each time. Think of it as your secret flavor weapon that's ready whenever inspiration strikes.

I first created this puree when faced with an abundance of lemons from my neighbor's tree. Now I make a batch monthly as it's become my culinary shortcut for adding complex citrus flavor to everything from pasta to grilled fish.

Ingredients

• 3 large lemons: Choose thick skinned, aromatic fruits with smooth peels for best flavor
• ¼ cup fresh lemon juice: Freshly squeezed provides vibrant acidity that bottled juice lacks
• ½ cup water: Filtered water works best to maintain pure lemon flavor
• 1 tablespoon sea salt: Helps preserve the puree while enhancing the natural flavor
• Optional herbs: Bay leaves, curry leaves, kaffir lime leaves, peppercorns, savory, rosemary, thyme, or chilis add complementary dimensions

Step-by-Step Instructions

Prepare the lemons:

Thoroughly wash lemons under warm water, scrubbing gently to remove any waxy residue or coatings. This step is crucial as we'll be using the entire fruit. Trim off both ends of each lemon and discard. Slice lemons into approximately ¼ inch rounds, removing all seeds as you go to prevent bitterness in the final puree.

Create the cooking liquid:

Combine the sliced lemons, freshly squeezed lemon juice, water, sea salt, and any chosen herbs in a small saucepan. The liquid should just barely cover the lemon slices. Stir gently to distribute salt and begin dissolving it into the liquid.

Simmer to tenderness:

Cover the saucepan and bring the mixture to a gentle simmer over medium-low heat. Allow to cook for 10-15 minutes, checking frequently to ensure the liquid hasn't evaporated. The lemon rinds should become tender and translucent, almost like they're candied. Add additional water or lemon juice in small increments if the pan appears too dry.

Cool completely:

Remove the saucepan from heat and allow the mixture to cool completely to room temperature. This cooling period allows the flavors to meld while preventing the heat from damaging your blender. Remove any herb sprigs or whole spices that were added for flavoring.

Blend to perfection:

Transfer the cooled lemon mixture to a high-powered blender. Process until achieving a smooth, thick consistency similar to applesauce or baby food. If the mixture appears too thick, add water or additional lemon juice one teaspoon at a time until reaching your desired consistency.

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My absolute favorite way to use this puree is stirred into a simple pasta with olive oil and parmesan cheese. The brightness cuts through the richness perfectly, creating a restaurant-worthy dish in minutes. My family now requests "lemon pasta" weekly, never suspecting how simple it truly is.

Endless Uses For Lemon Puree

This versatile condiment works beautifully across cuisines and cooking methods. Stir a spoonful into risotto just before serving for brightness without acidity. Brush onto grilled fish or chicken during the last few minutes of cooking to create a fragrant glaze. Mix with olive oil and herbs for an instant salad dressing or marinade. Add to yogurt with honey for a quick breakfast topping, or stir into softened butter for a compound butter that elevates simple bread or vegetables.

Storage Guidelines

For refrigerator storage, transfer cooled puree to a clean glass jar with a tight-fitting lid. Be sure to use a clean spoon each time you remove some to prevent introducing bacteria. The high acid content and salt help preserve it naturally for up to two weeks. For longer storage, freeze in ice cube trays then transfer the frozen cubes to a freezer bag where they'll maintain quality for up to 6 months. Defrost only what you need by leaving a cube at room temperature for about 20 minutes.

Variations To Try

While this recipe calls for lemons, the technique works beautifully with other citrus fruits. Try making it with limes for a Mexican-inspired version that pairs wonderfully with avocado or seafood. Blood oranges create a stunning ruby-colored puree perfect for desserts or cocktails. Experiment with meyer lemons when in season for a sweeter, more floral profile. You can also create citrus blends combining lemon with lime or orange for more complex flavor profiles.

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Your kitchen will thank you for this bright, zesty addition that makes every meal shine.

Frequently Asked Questions

→ Can I substitute limes for lemons in this puree?

Yes, you can substitute limes for lemons to create a lime puree. The recipe notes this variation specifically. The process remains the same, though lime puree will have a different flavor profile - slightly more bitter and less acidic than lemon.

→ How long does the lemon puree keep?

The lemon puree keeps for up to two weeks when stored in an airtight container in the refrigerator. For longer storage, you can freeze the puree in small portions, which makes it easy to thaw only what you need.

→ What can I use lemon puree for?

Lemon puree is incredibly versatile. Use it to brighten seafood dishes, chicken preparations, pasta sauces, salad dressings, or marinades. It adds concentrated citrus flavor without needing to zest or juice fresh lemons each time you cook.

→ What herbs work best with this puree?

The recipe suggests several complementary herbs including bay leaves, curry leaves, kaffir lime leaves, rosemary, thyme, and savory. You can also add peppercorns or hot peppers for heat. Choose herbs that will complement the dishes you plan to use the puree with.

→ Why do I need to remove the waxy residue from the lemons?

Lemons are often coated with food-grade wax to preserve freshness and extend shelf life. Since you're using the entire lemon including the peel in this puree, it's important to wash off this waxy coating thoroughly to avoid any off-flavors or textures in the final product.

→ What's the ideal consistency for the puree?

The ideal consistency is described as similar to baby food - thick and smooth. If your puree seems too thick after blending, you can adjust it by adding small amounts of water or lemon juice (1 teaspoon at a time) until you reach the desired consistency.