Quick Lemon Puree (Print Version)
A vibrant, versatile citrus puree made from whole lemons, perfect for adding bright flavor to countless savory dishes.
# Ingredients:
→ Citrus Base
01 -
3 large lemons
02 -
60 ml fresh lemon juice (approximately 3 large lemons)
03 -
120 ml water
04 -
1 tablespoon sea salt
→ Optional Aromatics
05 -
Bay leaves, curry leaves, kaffir lime leaves, peppercorns, savory, rosemary, thyme, or chilis
# Instructions:
01 -
Thoroughly wash lemons to remove any waxy residue. Trim off the ends and discard.
02 -
Cut lemons into 0.6 cm (¼ inch) slices and remove all seeds.
03 -
Combine sliced lemons, lemon juice, water, salt, and optional herbs in a small saucepan. Cover and simmer over medium-low heat for 10-15 minutes until rinds become tender and translucent. Check frequently to prevent liquid evaporation, adding more water or lemon juice if needed.
04 -
Remove from heat and allow mixture to cool completely.
05 -
Remove any herbs if used. Transfer mixture to a blender and puree until thick and smooth, resembling baby food consistency. Adjust thickness by adding water or lemon juice one teaspoon at a time if necessary.
06 -
Transfer puree to an airtight container. Refrigerate for up to two weeks or freeze for longer storage.
# Notes:
01 -
This versatile lemon puree can be substituted with limes for a different flavor profile.
02 -
Use as a flavor enhancer for seafood, poultry dishes, or as a base for salad dressings.