Quick Lemon Puree Recipe Try With Limes Food

PRESERVED LEMON PURéE

Steps:

• Steralise your jar (I ran mine through the dishwasher and dried it completely)
• Slice your lemons and alternating laying, followed with a sprinkle of salt until your jar is full and your lemons have been evenly coated. Then, fill the jar with olive oil until the lemons are completely covered. Replace your seal-tight lid, place in the back of the refrigerator and forget about it for a month or so.
• When you absolutely cannot wait any longer, tip the contents of the jar into a food processor (you could also just do the lemons and reserve the oil for a thicker paste), add your paprika and cumin and blitz until fully combined and fairly smooth.
• You can store this back in the jar in your refrigerator for a few weeks at least, just make sure there is always a layer of oil over the top to keep it from moulding. Play around with what you can add this too- I think this might be one of those staples that only becomes more interesting the longer you keep it around. Avocado toast, rice, hummus, artichokes, courgettes (both raw in a salad and cooked) chicken, lamb and fish have been some of our iterations with the stuff... but I've only just gotten started experimenting!

LEMON PUREE

Steps:

• Place sugar and 2 1/8 cups water in a pressure cooker; heat over low heat and cook, stirring, to dissolve sugar. Add lemon zest and flesh to pressure cooker and cover. Bring to 15 PSI (or 2nd ring on most cookers).
• Once pressure is reached, set a timer for 35 minutes; reduce heat to maintain pressure. Do not overpressure. Swirl contents periodically to avoid burning. Strain to remove any seeds.
• Transfer zest and flesh to the jar of a blender; add 3/4 cup liquid and puree until smooth. Let cool completely 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).

LEMON LIMEADE

Steps:

• In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices.