Preserved Lemon Paste

August 26, 2021

Preserved Lemon Paste - kvalifood.com

Preserved lemons blended into a smooth, concentrated paste. This is a two-step process: first preserve the lemons in salt (the traditional Moroccan method, taking at least one month), then blend them with olive oil. A quick stovetop alternative is included for when you need the paste sooner.

Part 1: Preserved Lemons

Makes 6 preserved lemons

Ingredients

6 medium lemons (~120 g each), unwaxed, preferably Meyer
4-6 additional lemons, for juicing
150 g coarse salt (kosher or sea salt)

Directions

Wash and dry the 6 lemons. Cut each from the top almost to the base, then rotate 90 degrees and cut again, creating four quarters still attached at the bottom.
Pack about 25 g salt into the crevices of each lemon. Press them closed.
Place the salted lemons tightly into a clean glass jar, pressing firmly so they compact and release juice.
Juice the additional lemons and pour enough over the packed lemons to fully submerge them. Sprinkle remaining salt on top.
Seal the jar. Store at room temperature for at least 1 month. Shake or invert the jar every few days during the first week. Refrigerate after opening.

Part 2: Preserved Lemon Paste

Makes ca. 200 ml

Ingredients

6 preserved lemons (from Part 1 or store-bought)
2-4 tbsp extra virgin olive oil
1-2 tbsp brine from the jar
water, as needed

Directions

Remove preserved lemons from the jar. Do not rinse. Cut open and remove seeds.
Place lemons in a food processor or blender. Add 2 tbsp olive oil and 1 tbsp brine.
Blend until smooth. Add more olive oil, brine, or water to reach a thick but spreadable consistency. Transfer to a clean jar and top with olive oil. Refrigerate.

Quick Stovetop Variation

Ingredients

2 large lemons (~160 g each), sliced into thin rounds, seeds removed
120 ml fresh lemon juice
2 tbsp fine sea salt (36 g)
2 tbsp extra virgin olive oil, for storage

Directions

Combine the sliced lemons, lemon juice, and salt in a small saucepan. Bring to a simmer.
Reduce heat to medium-low, cover, and cook 12-15 minutes until rinds are translucent and tender.
Cool slightly, then blend until smooth. Transfer to a jar, top with olive oil, and refrigerate. Use within 2-4 weeks.

Notes

The traditional fermented version has deeper, more complex flavour. The quick version is bright and sharp.
Use in tagines, vinaigrettes, marinades, grain salads, and hummus.
Start with small amounts – the paste is concentrated.
Keeps refrigerated for several months with the olive oil cap.