Preserved lemon paste

Preserved lemon paste is an excellent condiment to serve with fish and white meats, tagines, or grilled and raw vegetables. It is made by blending preserved lemons to create a creamy, smooth paste.

You can adapt the recipe using your choice of citrus fruit; we make it with Zagara Bianca lemons, a floral and highly fragrant variety, slightly milder than the regular lemon. 

You can make it with traditional preserved lemons (in coarse salt) or prepare a quicker version. For this version, you will need untreated lemons (or citrus fruits), salt, olive oil and a blender.

1. Remove the stalks from the lemons, then wash them in water and dry them thoroughly.
2. In an oven preheated to 180°C, bake the lemons en papillote (in untreated baking paper) for 30 minutes.
3. Once cooked, carefully open the lemons and remove the seeds.
4. Wait for them to cool slightly, then blend them.
5. Season with salt and add a drizzle of olive oil

For the longer version, make salt-preserved lemons before blending them.

1. Wash and dry the lemons. Cut them into 4 lengthways without cutting all the way through.
2. Fill each lemon generously with coarse salt.
3. Place them in a sterilized jar, pressing them down so they are tightly packed.
4. Leave the lemons to marinate and release their juice, shaking the jar every day to ensure the salt is evenly distributed.
5. After a few days, if the lemons are not completely submerged in their juice, you can add more lemons to the salt and place a weight on top of the lemons to press them down; or top up the liquid with cooled boiling water.
   
6. Leave the jar at room temperature and away from direct light for 1 month without opening it.
7. To make the lemon paste, take 2–3 lemons from the jar, remove the excess salt and blend with a drizzle of olive oil.

Photos credits : Clémence Sahuc