Preserved Lemon Purée

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 2 store-bought preserved lemons
  • 100 ml ( fl oz) olive oil


Rinse the lemons. Remove the pulp and place in a small saucepan. Use a knife to cut the white pith from the peel and discard the peel (or reserve for another use). Add the pith to the pulp. Add 200 ml (7 fl oz) water and bring to the boil for 1 minute, then drain and refresh in cold water. Blanch, refresh and drain again, then transfer to an upright blender. Add the oil and blend until very smooth. Set aside.