lemon paste

lemon pasteIf you have heard of or used preserved lemons, then you are in for a treat!  I use lemons on a regular basis but when I found out I could use the spent lemons to make lemon paste, I was all in. How to use it, you ask?  Lemon paste can be added to marinades, dressings, yogurt dips, roasted veggies, fish, meat, or chicken and even cocktails. A small amount of the paste goes a long way due to its concentration and deep citrus flavor. It will last weeks when refrigerated.  Last night I cut up chunks of haddock and smeared a tablespoon of the lemon paste all over the fish.  Let it sit for 15 minutes then pan-fried over medium-high heat.  Whoa!  This citrusy uplift took the haddock pieces to a whole new level of umami.  Tacos last night were the bee’s knees.

you will need

6 spent lemon halves


Place used lemon halves in a pot with water.  Cover and bring to a boil.  Reduce heat to a simmer and cover for 30 minutes.  Drain and allow lemon halves to cool.  Once cool, remove the pith and membrane by turning the lemon halves inside out. This will make it easier to remove.  You want to be left with just the skin.  Cut this skin into chunks and place into a food processor.  Whiz up until coarse chunks appear. You may need to add a bit of water to break the lemon pieces into a paste. I added one tablespoon at a time.  Remove from the blender and store in an airtight container in the refrigerator.

the culinary chase’s note:

Use a paring knife to easily scrape free the pith and membrane.  Enjoy!